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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 47.9
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 231.0 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 1.6 g

View full nutritional breakdown of My Basic Vegetable Soup calories by ingredient
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My Basic Vegetable Soup

Submitted by: 60SIXTY
My Basic Vegetable Soup

Introduction

This is my comfort food. Freeze portions. Can morph into other variations. I calculated for 8 portions. I add other ingredients and can fix differently each meal. Example, add spinach, zucchini, or any kind of beans, or green beans, or corn.. May add a meat such as: browned ground Turkey, canned seafood, turkey sausage or ham, etc. I try to make the end result each time we have it. May need to add extra broth. I make my own broth. I did not calculate it because I skim it well and it is sodium free. This is my comfort food. Freeze portions. Can morph into other variations. I calculated for 8 portions. I add other ingredients and can fix differently each meal. Example, add spinach, zucchini, or any kind of beans, or green beans, or corn.. May add a meat such as: browned ground Turkey, canned seafood, turkey sausage or ham, etc. I try to make the end result each time we have it. May need to add extra broth. I make my own broth. I did not calculate it because I skim it well and it is sodium free.
Number of Servings: 8

Ingredients

    1 large onion, diced
    8 oz Carrot, peeled and diced.
    8 oz Celery, diced
    about 3 cups of stewed or diced, canned tomato.
    2 cups sodium free, fat free, chicken or veggie broth.
    2 bay leaves

Directions

Prepare in dutch oven or stock pot sprayed with PAM & heat to medium low. Wash veggies. Add diced onions first, while prepping other veggies. Add other raw veggies and the bay leaves. Cook to soften the veggies, not to brown. When veggies are somewhat soft, add can of tomatoes and the chicken or veggie broth. Allow to simmer over low heat until veggies are tender.
If saving for future, cool and package. Store in refrigerator up to 3 days. Freezes well.


Number of Servings: 8

Recipe submitted by SparkPeople user 60SIXTY.






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