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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 144.3
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.9 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.9 g

View full nutritional breakdown of Reduced Sodium Vegetarian Vegetable Soup calories by ingredient
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Reduced Sodium Vegetarian Vegetable Soup

Submitted by: CORGILOVER59

Introduction

Each serving is about 2 cups. Each serving is about 2 cups.
Number of Servings: 16

Ingredients

    64 oz. of vegetable stock (not broth if possible)
    1 bag each of the following frozen vegetables:
    corn
    carrots
    petite green peas
    2 bags of mixed frozen vegetables (the kind with asparagus)
    1 bag frozen zucchini - yellow and green
    1 can of green beans, drained
    1 cup diced onions
    1/2 cup chopped celery
    2 cups sliced mushrooms
    2 cans diced tomatoes - garlic, onion, and oregano, no salt added
    16 oz. tomato sauce (2 small cans)
    1 small can tomato paste
    1 can V8 juice (12 oz can, low sodium)
    1 can "Healthy Request" Campbell's Tomato Soup
    3 T olive oil
    1 T minced garlic (or 3 fresh cloves)
    At least 2 T Italian seasoning (more if desired)
    Black pepper as desired

Directions

(1) Heat olive oil in at least an 8 quart dutch oven.
(2) Brown the garlic (about 1 minute) and then add mushrooms, onions and celery. Cook until vegetables are soft.
(3) Add all other ingredients.
(4) Bring to a boil and then reduce to simmer.
(5) Allow to simmer for at least 1 hour, but the longer the better.

If desired, sprinkle grated Parmesan cheese on top of soup after ladling it into bowls. Add bread with olive oil and garlic for dipping to make a hearty meal.

This recipe makes a huge batch of soup which is great for freezing and then reheating on a cold night when you don't want to cook.

Number of Servings: 16

Recipe submitted by SparkPeople user CORGILOVER59.






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