vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 green bell peppers, chopped2 med onions, chopped4 cloves garlic, chopped1 1-pound bag marketside cubed butternut squash4 medium russet potatoes, cubed (or whatever)1 12-oz bag baby-cut carrotsabout 4 cups water2 knorr vegetable bouillon cubessalt and pepper to taste
saute onions, peppers, and garlic, adding teaspooons of water to keep from sticking.
add carrots, squash and potatoes, along with about 4 cups of water. add salt and pepper. bring to a boil over high heat.
add bouillion cubes, lower flame and cover. cook for 15 to 20 minutes, stirring occassionally.
Serving Size: makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYEMANON.
add carrots, squash and potatoes, along with about 4 cups of water. add salt and pepper. bring to a boil over high heat.
add bouillion cubes, lower flame and cover. cook for 15 to 20 minutes, stirring occassionally.
Serving Size: makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYEMANON.
Nutritional Info Amount Per Serving
- Calories: 136.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 122.3 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.6 g
- Protein: 3.6 g
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