Hearty fresh vegetables & herb soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Ingredients:Onions, raw, 1 cup, chopped Garlic, 2 tsp Sunflower Oil (oleic), 1 tbsp Zucchini, 2 cup, sliced *Potato, raw, 2 cup diced Peppers, sweet, red, raw, sliced, .5 cup Carrots, raw, 1.5 cup, gratedCabbage, fresh, 2 cup, shredded Chicken Broth, 4 cup (8 fl oz) Green Beans (snap), 2 cup Basil, 2 tbsp Dill weed, fresh, .5 cup sprigs Thyme, fresh, 3 tsp Cream of Mushroom Soup, 1 can (10.75 oz) *Sun-Vista Red Kidney Beans, 19 oz canStewed Tomatoes, Canned, No salt, 796 grams canPepper, black, .5 tsp
Fry onion and garlic in oil add all fresh vegetables, except green beans. Saute then add chicken broth and simmer until zucchini is cooked. (At this point I use my hand blender and blend to chop veggies a bit & thicken the soup) Then add the chopped canned tomato, and ( I used white kidney beans, but any favourite bean would be good) heat, then add the cream of mushroom soup, green beans, and chopped herbs. Simmer for 20 minutes longer and enjoy. Flavour improves next day.
You can substitute what veggies you have available or prefer, but of course flavours change....
Number of Servings: 14
Recipe submitted by SparkPeople user GRACIEJ5.
You can substitute what veggies you have available or prefer, but of course flavours change....
Number of Servings: 14
Recipe submitted by SparkPeople user GRACIEJ5.
Nutritional Info Amount Per Serving
- Calories: 135.4
- Total Fat: 3.1 g
- Cholesterol: 1.5 mg
- Sodium: 628.5 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 5.8 g
- Protein: 5.3 g
Member Reviews