Low Sodium Vegetarian Vegetable Soup

Name: Low Sodium Vegetarian Vegetable Soup Recipe
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 4
Ingredients: 11 cups tap water; 1 large sweet raw onion coarsely chopped; 15 medium baby carrots cut in half; 4 large stalks celery with leaves coarsely chopped; 8 oz sugar xnap peas; 15 oz. chopped escarole; 10 fresh brussels sprouts halved; 2 parsnips thickly sliced; 3 tsp. minced garlic; 3 tblsp. dried parsley (more if fresh); 2 tblsp. dried rosemary (more if fresh); 3 cups cooked spaghetti squash ( or meat from 1 medium squash)

Minutes to Prepare: 45
Minutes to Cook: 120

Number of Servings: 4

Ingredients

11 cups tap water1 large sweet raw onion, coarsely chopped15 medium baby carrots, cut in half4 large stalks celery with leaves, coarsely chopped8 oz sugar xnap peas15 oz. chopped escarole10 fresh brussels sprouts, halved2 parsnips, thickly sliced3 tsp. minced garlic3 tblsp. dried parsley (more if fresh)2 tblsp. dried rosemary (more if fresh)3 cups cooked spaghetti squash ( or meat from 1 medium squash)

Directions

Place all but the last ingredient in stock pot and simmer for a couple hours or until all vegetables are to desired softness. Add cooked spaghetti squash and heat through. Makes 4 large dinner portions.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSERRR.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 206.1
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 210.6 mg
Total Carbs: 45.8 g
Dietary Fiber: 15.5 g
Protein: 8.3 g

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