Basic Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 C carrots, roughly chopped1 C onion, diced4 cloves garlic, minced3 cans "all natural" chicken broth2 C water3 C Diced Green cabbage (or 1.5 C green and 1.5 C red cabbage)1 C green beans, fresh, trimmed and cut1 C mushrooms, fresh, chopped (optional)28 oz whole canned tomatoes, pureed (tomatoes and juice)1 tsp basil, dried1/2 tsp oregano, dried1/2 tsp salt (optional)1/2 tsp ground pepper1 zucchini, diced
1. In large saucepan, combine the carrots, onion, garlic and mushroom. Saute approx 5 min on low heat until carrots are softened.
2. Puree entire can of tomatoes.
3. Add broth, water, cabbage, green beans, tomato puree, seasonings. Simmer aprox 15 mins until beans and carrots are tender.
4. Stir in Zucchini and heat 3-4 mins.
I like this soup as is. It is also great to add lean meats to. I have added cooked pasta to it as well. It is easy to change up just a little.
It should make approx 8 -10 1 cup servings (depending on water used)
Number of Servings: 10
Recipe submitted by SparkPeople user RRDRSQUEEN99.
2. Puree entire can of tomatoes.
3. Add broth, water, cabbage, green beans, tomato puree, seasonings. Simmer aprox 15 mins until beans and carrots are tender.
4. Stir in Zucchini and heat 3-4 mins.
I like this soup as is. It is also great to add lean meats to. I have added cooked pasta to it as well. It is easy to change up just a little.
It should make approx 8 -10 1 cup servings (depending on water used)
Number of Servings: 10
Recipe submitted by SparkPeople user RRDRSQUEEN99.
Nutritional Info Amount Per Serving
- Calories: 51.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 433.6 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 3.6 g
- Protein: 2.9 g
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