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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 115.8
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 392.8 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.4 g

View full nutritional breakdown of Judy's Vegetable Soup - basic calories by ingredient
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Judy's Vegetable Soup - basic

Submitted by: JSIMMON1

Introduction

An easy vegetable soup - low in sodium, high in vitamins. Can easily add other veggies on hand - fresh, frozen or canned although watch the sodium in canned. An easy vegetable soup - low in sodium, high in vitamins. Can easily add other veggies on hand - fresh, frozen or canned although watch the sodium in canned.
Number of Servings: 5

Ingredients

    Uses Carrots, Onions and Tomatoes as base. In this recipe green beans, celery , garlic and pasta were added. (Vinegar keeps the pasta starch from clouding the soup)

Directions

Saute Carrots, Garlic and Onion in Oil. Add the rest of the vegetables and liquids and cook until vegetables have softened. Add vinegar and pasta and cook an additional 6- 15 minutes (depending on shape of pasta used).

Number of Servings: 5

Recipe submitted by SparkPeople user JSIMMON1.






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