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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 76.3
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 186.0 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 13.3 g
  • Protein: 6.1 g

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

Submitted by: TULIP1222

Introduction

Kirchen Sink Vegetable Soup Kirchen Sink Vegetable Soup
Number of Servings: 18

Ingredients

    8 Cups Kitchen Basics Vegetable Stock
    2 Cups raw carrots, sliced
    5-6 medium celery stalks, sliced
    1 large yellow squash, sliced
    1 large zucchini, sliced
    2 tomatoes, chopped
    1 large onion, chopped
    1 lb dark red kidney beans
    2 Cups chopped cabbage

Directions

Cook beans beforehand or use canned beans
Add stock, chopped vegetables and beans to a large stock pot
Bring to a boil then simmer for 2 hours or until vegetables reach desired consistency
salt and pepper to taste

Number of Servings: 18

Recipe submitted by SparkPeople user TULIP1222.






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Member Ratings For This Recipe

  • Sorry, don't like this one, theres a bitter taste and very bland. I'm not sure how to fix this so I don't have to throw it out. - 8/22/10

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  • This looks great. I was looking for a good soup to have to pack in my lunch. This looks like it would be very filling. - 10/26/09

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  • This is very similar to my "bottom of the fridge soup" where I use up lots of veg. I'm going to use this for my default if you don't mind. :) - 8/25/09

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  • Great recipe! In mine though, I skip the tomatoes & chicken stock, and use low-sodium V8 juice. WalMart makes a knock off brand that is very inexpensive, so does Trader Joe's. I use 4c of the juice and about 2c water, then spice w/ Tabasco & Worchestershire. It's great with parmesan on top! - 7/18/09

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