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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 65.6
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 259.7 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.8 g

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

Submitted by: YVONNE0420

Introduction

A tomoto base vegetable soup. I used cilantro as the fresh herb because that is what I had in the fridge. Feel free to use which ever fresh herbs you like. I would normally have put basil and parsley in, but was fresh out.

A tomoto base vegetable soup. I used cilantro as the fresh herb because that is what I had in the fridge. Feel free to use which ever fresh herbs you like. I would normally have put basil and parsley in, but was fresh out.


Number of Servings: 12

Ingredients

    2 cups diced carrots
    2 cups chopped celery
    1. 5 cups chopped onion
    4 cloves garlic - finely chopped
    3 tablespoons fresh chopped cilantro (or favorite herb)
    1/2 cup dry barley (rinse before adding to soup)
    1 can Unico Diced Tomatoes
    1/2 tsp tobasco (or more if you'd like)
    2 tsp President's Choice Roasted Garlic Seasoning Blend
    12 cups water



Directions

Chop carrots, celery, onions, cilantro and garlic and combine in large pot. Add water, and all of the rest of the ingredients, except for the barley. Bring to a gentle boil, stirring on occasion so as not to burn the bottom, about 20 - 30 minutes. Add the rinsed barely and keep on a gentle boil until the barley is cooked, about another 20 to 30 minutes.

Makes 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user YVONNE0420.






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