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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 107.1
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 329.8 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Homemade Vegetable Soup calories by ingredient
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Homemade Vegetable Soup

Submitted by: ASPENHUGGER

Introduction

The raw ingredients and amounts are guestimates only. This soup is actually made with whatever veggies you have in the refrigerator, and in any amount you want to use. The basic "stock" stays the same. The raw ingredients and amounts are guestimates only. This soup is actually made with whatever veggies you have in the refrigerator, and in any amount you want to use. The basic "stock" stays the same.
Number of Servings: 15

Ingredients

    Chicken Broth
    Tomato Starter Sauce (can substitute tomato puree)
    Tomato sauce
    Butternut squash puree
    Garbanzo (or white) beans
    Celery
    Mushrooms
    Rutabaga
    Parsnips
    Onions
    Green beans
    Cauliflower
    Cabbage
    Carrots
    Baby potatoes

Directions

Put all ingredients for sauce in large Dutch oven; stir and heat. Add vegetables. Bring to a boil; simmer for 1 hour.

Number of Servings: 15

Recipe submitted by SparkPeople user ASPENHUGGER.






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