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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.2
  • Total Fat: 2.7 g
  • Cholesterol: 0.9 mg
  • Sodium: 724.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.9 g

View full nutritional breakdown of AbigailSing's Veggie Soup calories by ingredient
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AbigailSing's Veggie Soup

Submitted by: ABIGAILSING

Introduction

I love to throw a bunch of favorite veggies into a soup pot with favorite seasonings and see what comes out. They are usually pretty good. This is one. Even my hubby likes it. I love to throw a bunch of favorite veggies into a soup pot with favorite seasonings and see what comes out. They are usually pretty good. This is one. Even my hubby likes it.
Number of Servings: 8

Ingredients

    4 med. Carrots
    1 lg. Onion
    2 lg. Celery
    2 med. Yellow / Summer Squash
    1 bunch Broccoli
    ½ lg. Cabbage
    1 Tbsp. Extra Virgin Olive Oil
    1 can Petite Cut Tomatoes
    1 can Green Peas
    1 can 100% Chicken Broth
    1 c. Water
    1 tsp. Salt
    1 tsp. Black Pepper (I like the coarse ground pepper)
    1 Tbsp each of a “Onion and Herb” and a “Garlic and Herb” blend (Like Mrs. Dash if available)
    ½ tsp. Cayenne Pepper (optional)
    1 tsp. Basil Leaves
    2 whole or 1/2 tsp. Bay Leaves

Directions

Chop veggies to suit your taste. Heat olive oil over medium heat and sauté carrots and onions, followed every few minutes by celery and squash. Add all other ingredients and bring to boil. Lower heat and allow to simmer until veggies are tender. Serve alone or with choice of meat and / or bread. Serves approximately 8 – 10, ¾ - 1 cup per serving. (Figured as 8 servings.)

Number of Servings: 8

Recipe submitted by SparkPeople user ABIGAILSING.






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