Spring Beet and Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Small bunch of small beets, tops and roots.Small bunch of carrots, tops and roots.1 large potato.1 package frozen Fordhook Limas.1 package frozen sweet corn kernels.2 cans stewed tomatoes.Water.Seasonings to taste.
Wash and cut all fresh veggies into bite sizes pieces. Add fresh and frozen veggies to large pot, add tomatoes, cover with water and boil until beets are tender. Season to taste.
Serving Size: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user YOKAY9.
Serving Size: 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user YOKAY9.
Nutritional Info Amount Per Serving
- Calories: 128.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 366.2 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 5.7 g
- Protein: 5.1 g
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