Vegetable soup Home made
- Number of Servings: 8
Ingredients
Oregano, ground, 4 tbsp Garlic 1 clove choppedOnion powderGarlic SaltBasil, 4 tbsp1 tbsp Olive Oil, 1 tbsp Mushrooms, fresh, 1 cup, pieces or slices Onions, raw, .5 large *Mixed Vegetables (Broccoli, Cauliflower, Carrots) Birds Eye - 87g, 3 cup Fresh not frozenBeans, white, .5 cup Vegetable Broth, 8 cup Stewed Tomatoes, 1.75 cup Brown Rice, long grain, 1 cup Wild Rice, 1 cup Spinach, fresh, .5 cup White Wine, 4 fl oz Cook the onion, garlic, mushrooms ,with Bay leaf, and other spices 1 TBS olive oil. When brown add the Vegetable broth and wine. Let simmer for one hour. Strain the broth. Chop up cooked onion and mushrooms and add back to broth. Discard bay leaf. Add Mixed vegetables and stewed tomatoes and cook until vegetables are soft. Add in Beans and rice and spinach and warm through until spinach is wilted. Enjoy. Makes 8 16 oz servings. Yum!
Serving Size: 16 oz
Nutritional Info Amount Per Serving
- Calories: 137.1
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,836.9 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 4.0 g
- Protein: 4.0 g
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