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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.8
  • Total Fat: 5.8 g
  • Cholesterol: 2.7 mg
  • Sodium: 1,764.4 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.9 g

View full nutritional breakdown of vegetable soup calories by ingredient
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vegetable soup

Submitted by: CHARMMI

Introduction

very easy to make.......other vegetables like carrots, cauliflower, broccoli, asparagus may be added after pureeing. Also cut up, cooked ham or chicken breast. very easy to make.......other vegetables like carrots, cauliflower, broccoli, asparagus may be added after pureeing. Also cut up, cooked ham or chicken breast.
Number of Servings: 4

Ingredients

    1/2 to 3/4 T olive oil
    1 small chopped onion
    2 stalks chopped celery

    1 medium potato -peeled and diced
    2 cloves garlic - minced
    4 c. chicken broth

Directions

makes four servings
Heat oil....add celery and onion - cook and stir until very tender.....but not brown
Add dash of salt
Add potatoes, garlic. and herbs
Stir together....add chicken broth....cover and simmer for 30 minutes.
Puree
Heat through
Season with pepper

Number of Servings: 4

Recipe submitted by SparkPeople user CHARMMI.






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Member Ratings For This Recipe

  • I just made this soup, without realizing it. Only I didn't puree it. What a great idea. I'll try that next time. It sure is good. - 3/9/09

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