Homemade Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cans Reduced Sodium Chicken Broth2 cans All Natural Stewed Tomatoes2 large Fresh Tomatoes1 large Green Pepper1 10 oz bag Frozen Cut Green Beans1 10 oz bag Frozen Crinkle Cut Carrots1 tbsp Minced Garlic1/2-1 tsp Fresh Ground Pepper1 tsp Ground Cumin2 sprigs Fresh Rosemary
Chop vegetables into desired size.
Measure out seasonings, setting aside intact sprigs of Rosemary.
Combine all ingredients in large pot, laying Rosemary on top.
Cover, bring to a boil.
Reduce heat to low and simmer until vegetables are tender and onions are clear.
Remove the Rosemary branch, leaving the leaves in the pot.
Approx. 2 cups per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY(CMP_3).
Measure out seasonings, setting aside intact sprigs of Rosemary.
Combine all ingredients in large pot, laying Rosemary on top.
Cover, bring to a boil.
Reduce heat to low and simmer until vegetables are tender and onions are clear.
Remove the Rosemary branch, leaving the leaves in the pot.
Approx. 2 cups per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY(CMP_3).
Nutritional Info Amount Per Serving
- Calories: 81.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 709.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.6 g
- Protein: 3.9 g
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