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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 15.0
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 256.3 mg
  • Total Carbs: 3.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.0 g

View full nutritional breakdown of Vegetable Soup, no fat calories by ingredient
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Vegetable Soup, no fat

Submitted by: ENERGYONE

Introduction

You can substitute chicken bouillon for the beef bouillon. You can also add tofu for protein. This soup may be frozen in individual portions to enjoy anytime as a fast food. You can substitute chicken bouillon for the beef bouillon. You can also add tofu for protein. This soup may be frozen in individual portions to enjoy anytime as a fast food.
Number of Servings: 20

Ingredients

    1 med onion
    1 cup celery
    1 cup carrots
    1 cup cabbage
    1/2 cup red peppers
    2 cups bean sprouts
    1 cup mushrooms, fresh
    1 28 oz can tomatoes, low sodium
    10 cups water
    4 tsp beef bouillon crystals

Directions

Chop all vegetables. Sautee onions in bottom of pot with spray vegetable oil. Add all vegetables in pot with tomatoes, water and bouillon. Bring to a boil then simmer for 1.5 hours. Makes approx. 20-1 cup servings. If its too hearty you can add water and a little more bouillon, it will make more. Enjoy!

Number of Servings: 20

Recipe submitted by SparkPeople user ENERGYONE.






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Member Ratings For This Recipe

  • I used home made chicken broth and any veggies going bad in the fridge to amp up the favor and it was delish! I divided and froze a lot to use as needed great lunch on a cold day! I also cooked it to a ragu stage more hearty than just soup! - 9/24/10

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