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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 84.1
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 271.4 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.8 g

View full nutritional breakdown of Home made vegetable tomato soup calories by ingredient
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Home made vegetable tomato soup

Submitted by: MIICHELLE

Introduction

SO yummy and filling! SO yummy and filling!
Number of Servings: 10

Ingredients

    1 large zucchini or 1/2 of each colour zucchini
    1/2 green pepper chopped
    1/2 red pepper chopped
    1/2 yellow pepper chopped
    3 large carrots chopped
    3 stalks of celery chopped with tops on
    1 large onion
    1 Cup green beans chopped
    1 Cup frozen peas
    1Cup frozen corn
    2 Cups broccoli chopped
    2 large cans stewed tomatoes
    8 cups water
    4 cloves garlic
    2 tbsp basil
    2 tbsp oregano
    1 tbsp pepper, fresh ground

Directions

Chop up all the vegetables into bite size pieces and throw into a big pot. Add spices and garlic and cook on medium-high for about 15 minutes, stirring occasionally so you don't burn the veggies. Add in the tomatoes and water and simmer on low heat for an hour or until veggies are soft.
Makes 1 large pot of soup.

Number of Servings: 10

Recipe submitted by SparkPeople user MIICHELLE.






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