Garden vegetable soup
- Number of Servings: 12
Ingredients
# Carrots, raw, 2 medium # Zucchini, 1 cup, sliced # Spinach, frozen, 1 cup # *Summer Squash, 0.5 cup # Garlic, 2 clove # Green Beans (snap), 0.5 cup # Broccoli, frozen, 1 package (10 oz) # Green Peppers (bell peppers), 0.5 cup, chopped # Onions, raw, 1 medium (2-1/2" dia) # Peppers, sweet, red, raw, sliced, 0.5 cup # Celery, raw, 1 stalk, medium (7-1/2" - 8" long) # Parsley, dried, 1 tbsp # Salt, 1 tsp # Pepper, black, 1 tsp # *Lemon Juice, 1 fl oz # vegetable bouillon, 2 serving # chicken bouillon, 1 serving # Thyme, ground, 1 tbsp
Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes. The cooking time varies on the individual really, I cook it a bit longer to get more flavor. I also like to blend mine at the end of cooking so it is thicker. Each serving size is 1 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user ALIBELLA81.
Number of Servings: 12
Recipe submitted by SparkPeople user ALIBELLA81.
Nutritional Info Amount Per Serving
- Calories: 35.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 225.4 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 2.7 g
- Protein: 2.2 g
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