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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 109.2
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.4 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 4.8 g

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

Submitted by: GROOVYKARMA1

Introduction

Very basic soup where you can vary the vegetables to personal preferences. Very basic soup where you can vary the vegetables to personal preferences.
Number of Servings: 6

Ingredients

    1 Tbsp.olive oil
    2 carrots,chopped
    1 small onion,chopped
    1 celery stalk,chopped
    1 small potatoes,chopped
    1/2 bell pepper,chopped
    1/2 cup green beans
    1 garlic clove,minced
    6 cups water
    1 1/2 cups cooked navy beans
    1/2 cup peas
    * optional: vegetable bouillon or chicken bouillon. Add some pasgta,rice,or whole grain

Directions

Saute the onions and celery in olive oil for 5-10 minutes before adding to the crock pot. Add the carrots and cook on high while you assemble the remaining ingredients.
Add the potatoes,bell pepper,green beans,garlic and water to the cooker,cover, and cook on low for 8 hours; in a slow cooker. Make allowances if cooking on a stove top and watch carefully.
About 30 minutes before you're ready to serve, add the beans and peas. At this time add the *optional vegetarian or chicken bouillon and salt and pepper if desired.
This makes enough to serve 6 people each a generous size portion.
Substitute veggies as desired. Add whole grain pastas, rice, and grains to vary this recipe.

Number of Servings: 6

Recipe submitted by SparkPeople user GROOVYKARMA1.






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