Marilyn's Vegetable soup

Name: Marilyn''s Vegetable soup Recipe
Yield: 10
Ingredients: Carrots raw 5 large (7-1/4 to 8-1/2 long) (remove); Zucchini 2 cup sliced (remove); Stewed Tomatoes 4 cup (remove); Chicken Broth 7 cup (8 fl oz) (remove); Cabbage fresh 3 cup chopped (remove); Beans red kidney 1.5 cup (remove); Beans black 1.5 cup (remove); Onions raw 1 cup chopped (remove); Mushrooms fresh 1 cup pieces or slices (remove); Celery raw 3 stalk medium (7-1/2 - 8 long) (remove); 1 tsp. oregano; 1 Tb. basil; seasoned salt and seasoned pepper to taste

Number of Servings: 10

Ingredients

Carrots, raw, 5 large (7-1/4" to 8-1/2" long) (remove)Zucchini, 2 cup, sliced (remove)Stewed Tomatoes, 4 cup (remove)Chicken Broth, 7 cup (8 fl oz) (remove)Cabbage, fresh, 3 cup, chopped (remove)Beans, red kidney, 1.5 cup (remove)Beans, black, 1.5 cup (remove)Onions, raw, 1 cup, chopped (remove)Mushrooms, fresh, 1 cup, pieces or slices (remove)Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)1 tsp. oregano1 Tb. basilseasoned salt and seasoned pepper to taste

Directions

Add vegetables starting with longer cooking ones until soup is done.

Serving Size: 2 cups

Number of Servings: 10

Recipe submitted by SparkPeople user MKKTODAY.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 137.5
Total Fat: 1.0 g
Cholesterol: 3.5 mg
Sodium: 1,070.5 mg
Total Carbs: 27.6 g
Dietary Fiber: 8.5 g
Protein: 7.4 g

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