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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 54.4
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 913.5 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.8 g

View full nutritional breakdown of Vegetable soup base calories by ingredient
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Vegetable soup base

Submitted by: FUNKEYMOMMA

Introduction

add beans , meat or pasta or rice to base for ever changing recipes add beans , meat or pasta or rice to base for ever changing recipes
Number of Servings: 4

Ingredients

    Extra Light Olive Oil, .33 tbsp
    Onions, raw, .5 cup, chopped
    Carrots, raw, .5 cup, chopped
    Celery, raw, .5 cup, diced
    Red Ripe Tomatoes, .5 cup, chopped or sliced
    Mushrooms, fresh, .5 cup, pieces or slices
    Mann's Sugar Snap Peas(aprx 1 cup), 45 gram(s)
    Garlic, 1 tsp
    Campbell's Chicken Broth, 3.96 cup

Directions

saute chopped vegetables and garlic in olive oil in med pan. once softened add in stock until vegetables are tender and flavours have melded together.
Add beans, cooked meat, extra vegetables or rice or pasta for excellent lunch options. Just add extras into your tracker
Makes 4 servings aprox(2 cups each )

Number of Servings: 4

Recipe submitted by SparkPeople user FUNKEYMOMMA.






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