Vegetable Soup (chicken stock based)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Chicken StockTomato PureeYellow SquashZuchinniBaby CarrotsOnionKale (baked)Garlic clovesOlive OilNo Salt Seasoning
Pour chicken stock and tomato puree into large pot, stir, and set to medium heat.
Rough chop veggies and garlic, add to pot.
Bring to simmer, stirring occasionally. Add baked kale leaves and stir into simmering liquid. Simmer for 5-10 minutes (til veggies are to your desired likeness).
Blend or food processor in batches to your desired texture.
Enjoy! Can also be frozen in small batches to enjoy later!
Makes twelve 2 cup servings. Prep time includes time it takes to blend.
Number of Servings: 12
Recipe submitted by SparkPeople user REDVANILLA.
Rough chop veggies and garlic, add to pot.
Bring to simmer, stirring occasionally. Add baked kale leaves and stir into simmering liquid. Simmer for 5-10 minutes (til veggies are to your desired likeness).
Blend or food processor in batches to your desired texture.
Enjoy! Can also be frozen in small batches to enjoy later!
Makes twelve 2 cup servings. Prep time includes time it takes to blend.
Number of Servings: 12
Recipe submitted by SparkPeople user REDVANILLA.
Nutritional Info Amount Per Serving
- Calories: 115.4
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 168.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.2 g
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