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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.2
  • Total Fat: 1.6 g
  • Cholesterol: 4.5 mg
  • Sodium: 169.7 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.2 g

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

Submitted by: PATTYHANS


Yummy, chock full of vegetables and low calorie - what more can you ask? Yummy, chock full of vegetables and low calorie - what more can you ask?
Number of Servings: 12


    1 beef soup bone
    3 small onions, chopped
    1/2 small head cabbage
    4 stalks of celery, chopped
    3 large carrots, chopped
    2 small potatoes, diced
    1 can corn
    1 can green beans
    1 28 oz. can crushed tomatoes


In large soup pot brown the soup bone (I used a good coating of Pam). Add onions and cover with water. Cover and simmer for 1 1/2 hours to get a rich stock. Add all your veggies, with enough additional water to JUST cover them. Season with salt and pepper - I start with about 1 tsp. pepper and 1 1/2 tsp. salt - you can adjust when it's done. Brint to a boil, them turn down to a simmer for about 30 minutes til the veggies are cooked thru.

Number of Servings: 12

Recipe submitted by SparkPeople user PATTYHANS.

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