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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 98.4
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 951.4 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 1.5 g

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

Submitted by: STARMOON

Introduction

Recipe is modified from a tomato and bean soup recipe Recipe is modified from a tomato and bean soup recipe
Number of Servings: 8

Ingredients

    2 Tbsp EVOO
    3 Cloves Garlic
    1 Med Onion Chopped
    2 Med Carrots Peeled and thin sliced
    2 Med Stalks Celery chopped
    1 Small Zucchini
    2 Cups Vegetable Stock or Broth
    1 Can (15 oz) Diced Tomato
    1 Can (15 oz) Tomato Sauce
    1 10oz box Frozen Green Beans

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Directions

Add EVOO to pot. Add garlic and stir. Add chopped Onion, Carrots, Celery and Zucchini. Cook about 10 minutes on medium heat. Add stock and tomatoes and bring to a rolling boil and then simmer. You may have to add more water to the pot if it boils down. Season with salt and pepper to taste. Simmer for approximately one hour or until vegetables are done to your desired consistancy.

Each pot of soup should yield at least 8 one cup servings

You can add grated cheese, fresh basil or crusty bread but these were not calculated into the nutrition information.

Number of Servings: 8

Recipe submitted by SparkPeople user STARMOON.






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