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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 34.1
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 180.8 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.6 g

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

Submitted by: ELIZABEND

Introduction

Vegetable soup with zucchini Vegetable soup with zucchini
Number of Servings: 18

Ingredients

    1/2 head cabbage chopped
    2 med. zucchini sliced
    2 med. summer squash sliced
    4 stalks celery diced
    1/2 large red bell pepper chopped
    28 oz. can diced tomatoes
    1 package onion soup mix
    1/2 tsp. minced garlic
    15 cups water

Directions

Chop vegetables and add to large soup pot. Add tomatoes, garlic and dry soup mix. Add enough water to cover vegetables with 1" of water on top. Stir. Bring to a boil, then reduce heat and simmer 1 hour or until veggies are tender.

Number of Servings: 18

Recipe submitted by SparkPeople user ELIZABEND.






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