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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 117.3
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,190.5 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Amy-Jean's Veggie Soup calories by ingredient
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Amy-Jean's Veggie Soup

Submitted by: AMYJEANHEALTHY

Introduction

Easy veggie soup with a variety of veggies. This is not vegetarian since it contains chicken broth, but could be made vegetarian by substituting the chicken broth with vegetable broth. Great to put in separate containers to be reheated throughout the week. Also freezes well. Taste great and best of all you can tweak it to your preferred veggies or preferred brands. Each serving is 1.5 cups! Easy veggie soup with a variety of veggies. This is not vegetarian since it contains chicken broth, but could be made vegetarian by substituting the chicken broth with vegetable broth. Great to put in separate containers to be reheated throughout the week. Also freezes well. Taste great and best of all you can tweak it to your preferred veggies or preferred brands. Each serving is 1.5 cups!
Number of Servings: 6

Ingredients

    1 can (28 oz) Del Monte Diced Tomatoes with Basil, Garlic, and Oregano
    1 can (14.5 oz) Del Monte Diced Tomatoes with Green Peppers and Onions
    1 can (8 oz) Del Monte Cut Green Beans
    1 box (32 oz) Swanson Chicken Broth
    1 small summer squash
    1 small zucchine squash
    1/2 cup chopped onions
    1 cup sliced mushrooms
    1 cup shredded cabbage (can buy this preshredded)
    Extra Virgin Olive Oil Spray (mister)
    Salt
    Pepper
    Crushed Red Pepper

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Directions

Heat skillet on med high. While the skillet is heating, peel and slice both the summer and zucchini squash. Lightly spray the skillet with olive oil spry and toss the sliced squashes, mushrooms and onions into the skillet and stir fry for 5 minutes. Add salt, pepper and crushed red pepper to taste. Add both cans of tomatoes, entire box of broth, grean beans and cabbage and stir. Cover and cook on medium heat for 30 minutes. For a more flavorful soup and to allow the vegetables to be tender allow it to simmer on low for another 30- 45 minutes. ** please note that if your skillet is on the smaller side all the ingredients will not fit and will need to be transferred to a pot.**

Number of Servings: 6

Recipe submitted by SparkPeople user AMYJEANHEALTHY.






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