Daniel Fast Vegetable Soup - Tomato Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Onions, raw, 2 large, choppedOlive Oil, 2 tbsp Bay leavesCelery, raw, 3 stalk, large (11"-12" long), choppedCarrots, raw, 3 large (7-1/4" to 8-1/2" long), chopped*365 Organic Diced Tomatoes, 3.75 cup, undrained*Spaghetti Sauce - Muir Glen Organic Tomato Basil, 3.5 cup [1 jar]*Potato, raw, 3 large (3" to 4-1/4" dia.), chopped*Wild rice raw, 0.5 cup *brown rice - 1/2 cup raw, 0.5 cup8 cups filtered waterPeas, canned, 2 cup*Pic Sweet Mixed Vegetables, 3.5 cupSeasonings: black pepper, paprika, chili powder,
Saute chopped onion in olive oil until tender and aromatic. Place onions, celery, carrots, potatoes, rices, canned tomatoes, water, bay leaves, and sauce in large crock pot. Stir thoroughly. Cook on high for at least 4 hours, until rice and vegetables are tender -- may need to turn down to low when boiling. Add canned peas and frozen mixed vegetables. Stir; Season to taste. Cook on low until all vegetables are tender -about 2 more hours. Serve with whole grain unleavened crackers.
Serving Size: Makes almost 6 quarts of soup: nearly 24 cups, or 12 (about 2 cup) servings .
Serving Size: Makes almost 6 quarts of soup: nearly 24 cups, or 12 (about 2 cup) servings .
Nutritional Info Amount Per Serving
- Calories: 257.4
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 466.0 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 7.7 g
- Protein: 7.9 g
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