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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 169.0
  • Total Fat: 3.3 g
  • Cholesterol: 11.9 mg
  • Sodium: 1,673.8 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 14.2 g

View full nutritional breakdown of Vegetable soup for picky eaters calories by ingredient
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Vegetable soup for picky eaters

Submitted by: CREMEBROLE

Introduction

Great for the kids! I'm really picky about spicey foods and vege's so I created a soup that will give me the vege's I need with the taste I desire. Has a delightful smell! Great for the kids! I'm really picky about spicey foods and vege's so I created a soup that will give me the vege's I need with the taste I desire. Has a delightful smell!
Number of Servings: 8

Ingredients

    1 Large can of Chicken Broth (or vegetable broth if vegetarian)
    1 Can diced tomatoes
    1 TBSP Oregano
    1 TBSP Basil
    1 tsp crushed garlic
    1 medium carrot chopped
    1 medium celery chopped
    1 medium potato (or 2 red potatoes) chopped into square chunks
    1 can of corn
    1 cup of pasta of choice (shell works the best)

Directions

In a large pot pour in the broth. In a blender liquify the tomatoes and pour into the broth. Stir well. Bring to a boil. Add the spices and garlic and carrots. Let cook for about 5-10 minutes then add the celery. After they start to get tender you may then add the potatoes. Make sure you stir occasionally. You may need to add a little water if the liquid is getting low. After the potatoes are almost done add the pasta. Boil another 10 minutes or so. Add the corn last. Make sure soup it hot and bubbly. A little more water may need to be added. Goes well with a roll. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CREMEBROLE.






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