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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 48.7
  • Total Fat: 0.4 g
  • Cholesterol: 1.0 mg
  • Sodium: 384.1 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.0 g

View full nutritional breakdown of All you can Eat Soup with Corn calories by ingredient
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All you can Eat Soup with Corn

Submitted by: ANITAWPG

Introduction

Original recipe calls for green beans, I have switched it to corn - makes a huge amount - but it is hot, tasty & filling Original recipe calls for green beans, I have switched it to corn - makes a huge amount - but it is hot, tasty & filling
Number of Servings: 28

Ingredients

    Carrots, raw, 453 grams - 1 pound
    Onions, raw, 680 grams - 1 1/2 pounds
    Celery, raw, 4 stalk, large (11"-12" long)
    Garlic, 2 clove - crushed with press
    Canned Tomatoes, 7 cup - 2 cans 28 oz each
    Cabbage, fresh, 453 grams - 1 pound
    Yellow Sweet Corn, Frozen, 340 grams - 3/4 pound
    Chicken Broth, 6 cup (8 fl oz) - 1 can 48 oz
    Water, tap, 6 cup (8 fl oz)
    Zucchini, 566 grams - 1 1/2 pounds / 3 medium
    Spinach, fresh, 1.5 cup - 2 6 oz bags
    Pepper, black, 1 tsp
    Salt, 1 tsp

    Original recipe only asked for 1/4 tsp pepper - I like pepper so added more, I also added some Epicure spices -

Directions

makes 28 1 cup servings

I switched the 0.75 pounds of green beans to kernel corn

1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.

2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans/corn, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.

3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.



Number of Servings: 28

Recipe submitted by SparkPeople user ANITAWPG.






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