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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 168.6
  • Total Fat: 2.4 g
  • Cholesterol: 2.0 mg
  • Sodium: 1,353.0 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 7.9 g
  • Protein: 7.5 g

View full nutritional breakdown of Basic Food calories by ingredient
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Basic Food

Submitted by: PASCA1710

Introduction

obtain at www.osteopath.com.au/fat.htm
this basic food is from the sacred heart memorial hospital which i found on a Sparkpeople webpage, i follow her and thinking that pairing up will be very helpful and supportive
obtain at www.osteopath.com.au/fat.htm
this basic food is from the sacred heart memorial hospital which i found on a Sparkpeople webpage, i follow her and thinking that pairing up will be very helpful and supportive

Number of Servings: 10

Ingredients

    * *Campbell's Healthy Request Vegetable Beef Soup, 2 cup
    * Celery, raw, 6 cup, diced
    * Canned Tomatoes, 5 cup
    * **Soup- Campbell's French Onion Soup, 40 oz
    * Green Beans (snap), 4 cup
    * Green Peppers (bell peppers), 2 cup, chopped
    * Carrots, raw, 8 large (7-1/4" to 8-1/2" long)
    Shallots, 150 grams
    beef stock cubes, 2

Directions

cut vegies into small pieces, put into a very large saucepan and cover with water. Add all the ingredients. Boil until vegies are very soft. Put soup into blender. Don't blend too much but make the mixture smooth

Number of Servings: 10

Recipe submitted by SparkPeople user ENRMDIET.






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Member Ratings For This Recipe

  • going to try this one w/o the canned soups just real ingredients instead - i'll let all know hoe it goes - 10/10/09

    Was this review helpful?   yes  No
  • Sounds good but the sodium in it could cause a stroke. - 5/24/09

    Reply from PASCA1710 (5/25/09)
    i guess it is just about how it is calculate when inputting the ingredient being a soup recommended before a surgery i don't think there will be that much sodium in it, even i did doubt about the calories...


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