vegetable soup

Name: vegetable soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 6 cups vegetable broth; 2 cans chopped tomatoes; 1 can pinto beans; 1 can red kidney beans; 1 package mixed frozen vegetables; 1 large onion; 1 large carrot; 1 large stalk of celery; 1 large pepper; 1 block of frozen spinach; 2 chili peppers; 3 cloves garlic; 5 mushrooms; salt to taste; dash of pepper; 2 tsp cumin; 1 Tbsp olive oil

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 8

Ingredients

6 cups vegetable broth2 cans chopped tomatoes1 can pinto beans1 can red kidney beans1 package mixed frozen vegetables1 large onion1 large carrot1 large stalk of celery1 large pepper1 block of frozen spinach2 chili peppers3 cloves garlic5 mushroomssalt to tastedash of pepper2 tsp cumin1 Tbsp olive oil

Directions

Bring 6 cups of vegetable broth to slow boil. Add tomatoes, beans, spinach and frozen vegetables.
Cut fresh vegetables. Stir fry in olive oil for 3-4 minutes. Add to soup. Add seasonings. Simmer for 30 minutes.

Serving Size:�1.5 cups

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 149.7
Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 1,030.0 mg
Total Carbs: 27.2 g
Dietary Fiber: 7.6 g
Protein: 6.8 g

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