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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 68.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 209.4 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.2 g

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

Submitted by: LBROOKS5

Introduction

I use frozen Oriental mix, mixed peppers, and depending on how I feel I mix up the bouillon too. I use frozen Oriental mix, mixed peppers, and depending on how I feel I mix up the bouillon too.
Number of Servings: 16

Ingredients

    Cabbage, fresh, 2 cup, chopped
    Celery, raw, 1 cup, diced
    Carrots, raw, 4 cup, chopped
    Green Peppers (bell peppers), 2 cup, strips Stewed Tomatoes, 3 cup
    Mixed Vegetables, frozen, 1 package (10 oz)
    Water, tap, 8 cup (8 fl oz)
    Soup, bouillon cubes and granules, low sodium, dry, 6 teaspoon
    Garlic, .25 cup
    Sun Dried Tomatoes, 2 piece

Directions

I cut up the veggies and saute in water until slightly cooked add in stewed tomatoes, and barley and let cook to where you like your veggies. Then I add 1 cup of chick peas for my protien to my bowl.

Number of Servings: 16

Recipe submitted by SparkPeople user LBROOKS5.






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