Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
7 cups water1 can (28 oz.) petite diced tomatoes5 chicken bouillon cubes1 cup chopped onion1 cup sliced carrots1 cup diced raw potatoes 1 cup sliced celery1 pkg. (10 oz.) frozen green beans1 pkg. (10 oz.) frozen corn1 Tbsp. salt1 bay leaf1/2 tsp. sweet basil leaves1/4 tsp. dill seed1/4 tsp. black pepper
Combine ingredients in a large dutch oven. Over medium heat bring mixture to a boil; reduce heat and simmer for about 1 hour, or until vegetables are tender.
Makes 16 servings (1 cup per serving)
****Nutritional calculations were made using canned corn which probably increased the sodium content. There was no listing for frozen corn.
Number of Servings: 16
Recipe submitted by SparkPeople user HUNGRYLIBRARIAN.
Makes 16 servings (1 cup per serving)
****Nutritional calculations were made using canned corn which probably increased the sodium content. There was no listing for frozen corn.
Number of Servings: 16
Recipe submitted by SparkPeople user HUNGRYLIBRARIAN.
Nutritional Info Amount Per Serving
- Calories: 48.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 825.9 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.2 g
- Protein: 1.3 g
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