Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 98.2
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 433.2 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.4 g
- Protein: 4.9 g
View full nutritional breakdown of Vegetable soup calories by ingredient
Vegetable soup
Submitted by: JUDYKIARIntroduction
with beef broth with beef brothNumber of Servings: 14
Ingredients
-
1 Tbsp olive oil, 1 med. onion, 2 cloves garlic, 3 leeks - white part only, 1/2 red pepper, 900 ml beef broth, 10 baby carrots, 1 zucchini, 1/2 a head of cauliflower, large tin diced tomatoes, 1 540 ml can of chick peas, 2 small turnips, 1/3 head of red cabbage, 2 stalks celery, salt and pepper to taste
Directions
heat oil in large soup pot. Add onions and garlic and brown lightly, add beef broth, tinned tomatoes and chopped vegetables. Simmer for about an hour until the vegetables are tender. Salt and pepper to taste.
Number of Servings: 14
Recipe submitted by SparkPeople user JUDYKIAR.
Number of Servings: 14
Recipe submitted by SparkPeople user JUDYKIAR.
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