12 Vegetable Soup
- Number of Servings: 8
Ingredients
r Tickell's Vegetable Soup RecipeSpecial options: VegetarianCourse: MainFavourite flavours: SoupBy Dr John TickellINGREDIENTSIngredients:1x large clove garlic2x medium potatoes2x large carrots2x pumpkin wedges2x zucchini1x stick celery1x parsnip1x brown onion1x large leek5x cups beef stock2x large diced tomatoes2x bay leaves1x tablespoon canola spreadblack pepper1x can red kidney beans (strained)250 grams frozen baby peas
Melt canola in large pot. When hot, add crushed garlic and sliced potatoes, carrots, pumpkin, zucchini, celery, parsnip, onion and leek. Any other vegetable of your choice may be added.
Stir for about three minutes.
Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked. Add kidney beans and peas. Bring to the boil again and then remove from heat.
Discard bay leaves.
Optional :sprinkle small amount of grated low fat cheese on each bowl of soup.
Serving size = 1cup
Number of Servings: 8
Recipe submitted by SparkPeople user PHRASER.
Stir for about three minutes.
Add diced tomatoes, beef stock, bay leaves and black pepper. Bring to the boil and then gently simmer until vegetables are just cooked. Add kidney beans and peas. Bring to the boil again and then remove from heat.
Discard bay leaves.
Optional :sprinkle small amount of grated low fat cheese on each bowl of soup.
Serving size = 1cup
Number of Servings: 8
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 7.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.3 g
- Protein: 0.2 g
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