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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 206.2
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,261.3 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 7.6 g
  • Protein: 11.9 g

View full nutritional breakdown of Easy Veggie Soup calories by ingredient
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Easy Veggie Soup

Submitted by: STARLITSHADOWS

Introduction

An easy, low cal, delicious veggie soup. The cumin gives it an interesting flavor. Not a tomato based broth. Note: Sodium levels depend on the kind of broth that you use. An easy, low cal, delicious veggie soup. The cumin gives it an interesting flavor. Not a tomato based broth. Note: Sodium levels depend on the kind of broth that you use.
Number of Servings: 5

Ingredients

    2 boxes of chicken stock (note, substitue vegetable broth for vegetarian version)
    1 can of diced tomatoes, not drained
    1/2 c barley
    1 potato, diced
    1 baby zucchini, diced
    2 medium to large carrots, chopped
    2 stalks of celery, chopped
    1 small onion, diced
    1 c. frozen edamame beans
    1 tsp cumin
    3-4 sprigs of fresh thyme
    2 bay leaves
    Salt and Pepper to taste

Directions

In a large pot, saute the carrots, celery, and onions for approx 2-3 minutes. Add in zucchini and cook for another 2-3 minutes. Add in the cumin, the bay leaves, and some salt(optional) and pepper. Stir and cook for another minute or so before adding stock, thyme (you can just throw the whole sprig in and fish out the stems later when you take out the bay leaves), and the can of diced tomatoes with juice. At this point, add the potato and bring to a boil. Once the soup is boiling, add in the barley. Reduce to a simmer and cook the soup for 45 minutes to an hour, or until the potato is cooked through and the barley is tender.

Enjoy!

This can feed 4-6 people depending on what you serve it with and how hungry you are!

Number of Servings: 5

Recipe submitted by SparkPeople user STARLITSHADOWS.






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