Improved Vegan Tomato Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 46oz can V8 Vegetable Juice1 16 oz bag of frozen mixed vegetables3/4 cup dry Quaker medium pearled barley1/4 tsp minced garlic1 can diced tomatoes1 can pinto beans, drained and rinsed well1-2 cups of water2 cups fresh spinach1 bunch fresh cilantro1/4 tsp parsleyextra spices to taste (optional, not accounted for)extra vegetables (optional, not accounted for)
makes 6-8 bowls of soup.
In a souppot, combine V8, about 1 cup of water, frozen vegetables, beans, tomatoes, and barley. Add spices and seasonings as desired. Bring to a boil, cover and simmer for 55-60 minutes. Chop spinach and cilantro finely and throw it in the pot. Stir it about and add more water if soup seems too thick. Keep soup covered and warm til ready to serve.
Feel free to add extra vegetables or different veggie mixes, this is a dish all about experimentation.
Number of Servings: 6
Recipe submitted by SparkPeople user PSYCHOJULES.
In a souppot, combine V8, about 1 cup of water, frozen vegetables, beans, tomatoes, and barley. Add spices and seasonings as desired. Bring to a boil, cover and simmer for 55-60 minutes. Chop spinach and cilantro finely and throw it in the pot. Stir it about and add more water if soup seems too thick. Keep soup covered and warm til ready to serve.
Feel free to add extra vegetables or different veggie mixes, this is a dish all about experimentation.
Number of Servings: 6
Recipe submitted by SparkPeople user PSYCHOJULES.
Nutritional Info Amount Per Serving
- Calories: 270.4
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 733.4 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 13.6 g
- Protein: 12.3 g
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