SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 113.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 652.1 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Easy, Nutritious Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Easy, Nutritious Vegetable Soup

Submitted by: ELIZABETHV3

Introduction

Homemade vegetable soup that keeps you and your family satisfied and meets many nutritional requirements. Homemade vegetable soup that keeps you and your family satisfied and meets many nutritional requirements.
Number of Servings: 12

Ingredients

    2 Qts vegetable broth- (I use Penzys vegetable broth base)
    2 1/2 Cups Sweet Potato approx. 2 large-chopped
    2 Cups regular potato- approx. 1 large
    1 1/2 Cups carrot, 1/2 in chuncks
    8 oz. mushrooms, washed, chunks
    3/4 Cup onion- approx. 1/2 med.- chopped
    3 1/2 Cups zucchini- approx. 1 large, chopped
    1 Cup red pepper, chopped
    1 1/2 Cups Roma tomato-approx 2 large
    3 Cups frozen green & yellow beans
    1 Cup frozen corn
    2 Large bay leaves
    1 Tbs. salt free Italian Herb seasoning (I use Penzy's) (or poultry seasoning)

Directions

Makes approx. 12- generous 2 cups serving size
Use 4 quart dutch oven or large soup pot
Preparation:
Peel & chop sweet potato, regular potato, carrot and place in bowl with water covering until ready to use.
Wash and chop mushrooms. Scrub zucchini, slice into 1/2 " then cut slices into quarters. Store cut mushrooms and zucchini in bowl of water separate from the potato/carrot mixture until time to add.
Start cooking:
Prepare vegetable broth in large Dutch oven or soup pot. Place on Med. High burner. Rinse/drain carrot/potato mixture and carefully add to broth. Cook approx. 10 minutes.
Chop onion & red pepper- add to soup.
Drain and rinse mushroom/zucchini mix. Add to soup pot.
Cut tomato into 1/2 in slices, then quarter, add to soup.
Add frozen corn & beans.
Add 2 large Bay Leaves
Add 1 Tbs. Salt Free Italian Seasoning - or poultry seasoning.
Let soup cook until the potatoes are soft, yet still firm. Approx. 20-25 minutes total cook time
Remove from heat. Remove Bay leaves.
Serve! and enjoy
Great with chunk of sourdough Italian bread (not in nutritional count)

Number of Servings: 12

Recipe submitted by SparkPeople user ELIZABETHV3.






Great Stories from around the Web


Rate This Recipe