quick vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 small onion (can use a small bunch of green onion)2-3 cloves garlic6C water (can mix with broth, adds more salt content)4C Frozen mixed vegetables of your choice1/2C Edemame' (or to liking)1C Kale1 can 50% Less Sodium kidney beans1 jar spagettii sauce (my favorite is a chuncky garden blend)1/8t cayenne or to taste ( 1/8t if you want a warm kick. Remember it gets hotter the longer it cooks or sits.)
Lightly saute' onion and garlic in large pan or stockpot. Add Water and bring to boil. Add Frozen vegetables and follow pkg. cooking time directions (about 14min). Add Edemame' and chopped Kale and follow Edemame' pkg (about 6min). cooking time directions. Add kidney beans and spagettii sauce and bring to boil. Add cayenne to taste.
Eat now for al dente vegetables and lighter soup. Cook for up to two hours for a richer taste (add water as necessary).
Serving Size: Makes approx. 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JNORSTAR.
Eat now for al dente vegetables and lighter soup. Cook for up to two hours for a richer taste (add water as necessary).
Serving Size: Makes approx. 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JNORSTAR.
Nutritional Info Amount Per Serving
- Calories: 90.0
- Total Fat: 1.8 g
- Cholesterol: 1.8 mg
- Sodium: 277.5 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.4 g
- Protein: 4.3 g
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