Vegetable Soup

Name: Vegetable Soup Recipe
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 24
Ingredients: 4 T. Oil; 1cup diced fresh onion; 1cup diced carrot; 1cup diced celery; 4 cloves garlic(diced); 1 can crushed tomatoes(28oz); 1 can diced tomatoes(14.5); 1 cup diced potatoes; 1 1/2 cup zucchini cut in small pieces; 1 1/2 cup green beans cut up; 1 pkg sliced baby bella mushrooms (8oz); 2 cans great Northern beans (14.5 oz); 1 pkg fresh spinach (5oz); 2 tsp dried rosemary; 2 tsp dried sage; 2 Tbsp grated parmesan cheese; 3 Tbsp soy sauce; 2 Tbsp red wine vinegar; 80 oz water

Minutes to Prepare: 30
Minutes to Cook: 90

Number of Servings: 24

Ingredients

4 T. Oil1cup diced fresh onion1cup diced carrot1cup diced celery4 cloves garlic(diced)1 can crushed tomatoes(28oz)1 can diced tomatoes(14.5)1 cup diced potatoes1 1/2 cup zucchini, cut in small pieces1 1/2 cup green beans, cut up1 pkg sliced baby bella mushrooms (8oz)2 cans great Northern beans (14.5 oz)1 pkg fresh spinach (5oz)2 tsp dried rosemary2 tsp dried sage2 Tbsp grated parmesan cheese3 Tbsp soy sauce2 Tbsp red wine vinegar80 oz water

Directions

In a large stockpot, saute mushrooms in 1/2 of the oil till they are browned, remove and save for later. Cook the carrots, onions, and celery in the remaining oil till soft, about 20-25 minutes. Add the tomatoes, water, garlic,salt,thyme,rosemary,vinegar, soy sauce, green beans and diced potato. Bring to a boil, then turn heat to low and cook for 35 to 40 min. Add white northern beans, mushrooms and spinach and cook for an additional 10-15 minutes or until everything is heated through.

Serving Size: 24 (1cup)servings

Number of Servings: 24

Recipe submitted by SparkPeople user TEAROSE721.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 93.4
Total Fat: 2.6 g
Cholesterol: 0.3 mg
Sodium: 529.1 mg
Total Carbs: 14.1 g
Dietary Fiber: 4.3 g
Protein: 4.1 g

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