Jane's Version of the Mayo Clinic Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 lb carrots, sliced1 medium onion, chopped4 large stalks celery, sliced, frozen1 tsp minced garlic2 cans (28 oz each) whole tomatoes in juice10 oz broccoli, frozen 2.66 cups green beans, frozen1 can (48 oz) chicken broth, fat-free, low sodium6 cups distilled water1 tsp salt and 1/4 tsp pepper20 oz spinach, frozen
Makes 28 cups of veggie stew.
1. Spray 12 qt stock pot with cooking spray (equal about 1 tsp oil) and heat to medium-high heat. Add carrots, onion, garlic, and celery. Cook for 8 minutes, stirring occasionally.
2. Add tomatoes with their liquid and break up the tomatoes. Add broccoli, green beans, broth, water, salt and pepper. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in spinach and heat to boiling. Reduce heat to low; cover and simmer until all vegetables are tender--approximately 10 minutes.
Number of Servings: 28
Recipe submitted by SparkPeople user BJBERRY57.
1. Spray 12 qt stock pot with cooking spray (equal about 1 tsp oil) and heat to medium-high heat. Add carrots, onion, garlic, and celery. Cook for 8 minutes, stirring occasionally.
2. Add tomatoes with their liquid and break up the tomatoes. Add broccoli, green beans, broth, water, salt and pepper. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in spinach and heat to boiling. Reduce heat to low; cover and simmer until all vegetables are tender--approximately 10 minutes.
Number of Servings: 28
Recipe submitted by SparkPeople user BJBERRY57.
Nutritional Info Amount Per Serving
- Calories: 39.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 357.0 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.4 g
- Protein: 2.4 g
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