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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 156.9
  • Total Fat: 1.7 g
  • Cholesterol: 12.9 mg
  • Sodium: 374.3 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 11.7 g

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

Submitted by: KINISUE

Introduction

This is a re-make from a Weight Watcher recipe. The meat is optional. This soup is so robust you will not notice the meat being gone. This is a re-make from a Weight Watcher recipe. The meat is optional. This soup is so robust you will not notice the meat being gone.
Number of Servings: 20

Ingredients

    1 onion chopped (med to large)
    3 minced cloves of garlic
    cooking spray
    1 lb lean round steak (cut into bite size pieces) Optional
    1 cup Tomato Sauce
    1 large can any style tomatoes
    1 cup fresh green beans, bite size
    3 baby Zuccini, thickly sliced
    3/4 Cup raw Barley
    1 16 oz can of Black beans, pinto beans and Garbanzo beans
    8 oz Fresh mushrooms (sliced)
    3 Cups Beef Broth (fat free)
    2 stalk sliced celery
    1 tbs Basil
    1 tbs Oregano
    Water to desired thickness
    2 cups chopped green Cabbage



Directions

Saute first 4 ingredients till meat is brown and onion is translucent.

Add all the rest of the ingredients except cabbage. Cook at low simmer about an hour then add the sliced cabbage. Please note the cabbage tends to calm the acid down from the tomatoes so the more you put in the less acidic. Let soup simmer another 30 minutes and serve.

VARIATION; Instead of the Italian seasoning I have added 1 TBS Cumin and 2 TBS Chili powder.

Number of Servings: 20

Recipe submitted by SparkPeople user KINISUE.






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