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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 39.3
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 270.3 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.2 g

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

Submitted by: JACQUALINEG


Number of Servings: 15

Ingredients

    1lb carrots, sliced
    3 med. onions, chopped
    4 lg. stalks celery, sliced
    2 lg. cloves garlic, crushed
    2 cans (28 oz. each) whole tomatoes in juice
    1/2 sm. headgreen cabbage (1lb.) thinly sliced
    3/4lb. fresh green beans, cut into thirds
    1 can (48-49 oz) low sodium chicken broth
    6 c. water
    salt & pepper to taste
    3 med. zucchini (1 1/4 lbs.), sliced into half moons
    2 bags (6 oz. each) baby spinach leaves

Directions

Coat 12qt. stackpot with non-stick cooking spray. Over high heat, add carrots, onions, celery and garlic. Cook 8 minutes or until vegetables soften. Stir occasionally.
Add tomatoes with the liquid, Add cabbage, green beans, broth and water. Salt and pepper to taste.
Heat over high heat to boil, stirring occasionally, reduce heat to low and cover and simmer 10 minutes, stirring occasionally.
Increase heat to high, stir in zucchini and spinach, heat to boil. Reduce heat to low; cover and simmer till vegetables are tender.


Number of Servings: 15

Recipe submitted by SparkPeople user JACQUALINEG.






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