SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 47.9
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 335.6 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.6 g

View full nutritional breakdown of Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Vegetable Soup

Submitted by: MARTHAFROMMASS
Vegetable Soup

Introduction

This is a great vegetable soup. It is very filling, easy to make, high in vegetables and low in calories. I like it slightly spicier so I shake in some red pepper flakes. This is a great vegetable soup. It is very filling, easy to make, high in vegetables and low in calories. I like it slightly spicier so I shake in some red pepper flakes.
Number of Servings: 16

Ingredients

    Cooking Spray
    1 yellow onion, chopped
    2 medium carrots, peeled and chopped
    2 stalks celery, chopped
    4 teaspoons of garlic, chopped (or 5 cloves of chopped garlic)
    8 Cups of Vegetable Stock (Nature's Promise used here)
    2 Cups water
    3 tablespoons of tomato paste
    2 cups of frozen, cut green beans
    3/4 head of green cabbage, chopped
    1 Can diced tomatoes (I use the kind with green chiles for a little zest)
    2 1/2 teaspoons Italian Seasoning (or substitute 1 1/4 each of dried basil and dried oregano)
    1 1/2 teaspoons of kosher salt
    2 small zucchini
    Optional: several shakes of red pepper flakes. You could also add other vegetables of your choice, or more water if you like it more "soupy" and less like vegetable stew.

Directions

Spray a large stock pot with cooking spray. Add onion, carrot, celery and garlic and cook for five minutes, stirring occasionally to prevent burning. Add all remaining ingredients except zucchini. Stir then bring to a boil. Cover and reduce heat to low, then cook for 15 minutes or until the beans are tender. Add the zucchini and cook until it is tender, approximately 15 minutes more. Makes approximately 16 one cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user MARTHAFROMMASS.






Great Stories from around the Web


Rate This Recipe