Garden Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
oil spray, canola oil1 large onion, chopped3 garlic cloves, minced1 large can crushed tomatoes1 can diced tomatoes1 bag of California mix (cauliflower, broccoli, carrots), does not have to be thawed1 bag (10 oz) broccoli, does not have to be thawed3/4 cup frozen corn kernels, does not have to be thawed4 TBS basil1 TBS salt1/2 tsp pepper
Heat a skillet to med-hi and add onions, cook 3-4 minutes.
Add garlic and cook an additional 1-2 minutes.
Add the next four ingredients and simmer for 6-10 minutes.
Add the basil, salt and pepper.
Simmer until the broccoli, cauliflower and carrots and tender.
Add the corn and cook an additional 2-3 minutes.
Garnish with fresh Parmesan or fresh parsley.
Serving Size: make 5-6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWTBABY289.
Add garlic and cook an additional 1-2 minutes.
Add the next four ingredients and simmer for 6-10 minutes.
Add the basil, salt and pepper.
Simmer until the broccoli, cauliflower and carrots and tender.
Add the corn and cook an additional 2-3 minutes.
Garnish with fresh Parmesan or fresh parsley.
Serving Size: make 5-6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWTBABY289.
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,299.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.6 g
- Protein: 3.5 g
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