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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 29.1
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.2 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.1 g

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

Submitted by: NIEMALEE

Introduction

Serve w/warm, crusty bread. Serve w/warm, crusty bread.
Number of Servings: 12

Ingredients

    1 chopped onion
    2 zucchini, sliced
    2 diced carrots
    2 cups shredded cabbage
    1 cup diced bell pepper
    1/2 diced tomato
    1 cup low sodium tomato juice
    1 cup water
    3 cup beef broth
    4 tsp evoo

Directions

In large pot heat olive oil. Cook all veggies, except zucchini, until tender and translucent. Add water, tomato juice, and broth all at once. Bring to boil. Simmer for 10 min. Remove from heat. Add zucchini. Serve warm with salt, pepper, or fresh herbs.
Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user NIEMALEE.






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