Low Fat Vegan Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Beans, pinto, 1.5 cup (one can)Hominy, 1.5 cup (one can)Onions, raw, 1 cup, chopped Garlic, 2 clove, choppedCelery, raw, 2 stalks, choppedYellow Sweet Corn, Frozen, 2 cup kernels Beans, black, 1/4 cup Brown Rice, medium grain, 1/4 cup Canned Tomatoes, 1 can Zucchini, 1 cup, sliced Summer Squash, raw, 1 cup slicedV8 Vegetable Juice, Low Sodium, 32 oz Vegetable Stock (Kitchen Basics), 4 cup Knorr Vegetable Soup mix, dry, 8 tbsp Carrots, raw, chopped 1 medium
Combine zuccini, squash, onion, garlic, celery and carrot in a large stock pot. Saute until tender. Add additional ingredients and simmer for 15 minutes.
Don't worry too much about measuring your chopped vegetables, a little more zucchini or a little less onion won't change things too much!
Serving Size: 15 one cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user JENNSWIMS.
Don't worry too much about measuring your chopped vegetables, a little more zucchini or a little less onion won't change things too much!
Serving Size: 15 one cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user JENNSWIMS.
Nutritional Info Amount Per Serving
- Calories: 101.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 417.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.2 g
- Protein: 3.9 g
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