Hearty Vegetable Medley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Canned Tomatoes, 2 can (remove)Tomato Paste, 1 cup (remove)Olive Oil, 1 tbsp (remove)Broccoli, fresh, 2 cup, chopped (remove)Carrots, raw, 2 cup, chopped (remove)Parsnips, 2 cup slices (remove)Green Beans (snap), 1 cup (remove)Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)Zucchini, 2 cup, sliced (remove)Summer squash, 1 cup, sliced (remove)Mushrooms, fresh, 1 cup, pieces or slices (remove)Beans, white, 1.5 cup (remove)Beans, pinto, 1.5 cup (remove)
Veggies are broken into phases by cooking time required. Almost any vegetable can be used.
In a large soup pot, saute onions and garlic in olive oil.
Add Phase 1 vegetables, tomatoes, paste, salt, pepper. Will be very thick, but water in veggies will thin it out as it cooks. Cook 1 hour, stirring occasionally
Add Phase II vegetables. Cook 1 hour, stirring occasionallyAdd Phase III vegetables and basil. ½ - 1 hour or until all veggies are tender but not too mushy.
Serve alone, over pasta, rice, or spaghetti squash.
Freezes well.
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user RACRAMDEN.
In a large soup pot, saute onions and garlic in olive oil.
Add Phase 1 vegetables, tomatoes, paste, salt, pepper. Will be very thick, but water in veggies will thin it out as it cooks. Cook 1 hour, stirring occasionally
Add Phase II vegetables. Cook 1 hour, stirring occasionallyAdd Phase III vegetables and basil. ½ - 1 hour or until all veggies are tender but not too mushy.
Serve alone, over pasta, rice, or spaghetti squash.
Freezes well.
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user RACRAMDEN.
Nutritional Info Amount Per Serving
- Calories: 223.3
- Total Fat: 2.7 g
- Cholesterol: 5.1 mg
- Sodium: 438.9 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 11.3 g
- Protein: 12.5 g
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