Andi's Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Chopped Spinach (1-2 cups of leaves)Celery (1-2 stalks, chopped)Carrots (1/2 cup, chopped)Green Beans (2 cups)Green Pepper (1 bell pepper chopped)Asparagus (5-7 stalks, chopped)Garlic (3 cloves, chopped)Potato (2-4 peeled & chopped)Corn (frozen, 1/2 cup)Black Beans (1 can)Red Beans (1 can)Pinto Beans (1 can)Vegetable Broth (2 cartons)Tomato Paste (1 can)Mixed Vegetables, frozen (2 bags or 1 family size bag)Peas, frozen (1 bag)Corn, frozen (1/2 bag)
Chop all fresh veggies.
Saute the garlic with some chopped peppers & olive oil while bringing the broth to a boil in a soup pan.
Add the can of tomato paste & stir until dissolved.
Add chopped veggies, beans, and stir.
Bring to a boil for 10 minutes, then simmer on low for 3-4 hours.
Season to taste as it cooks. (I used a little garlic & onion salt.)
Serving Size: Makes 8-10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANDICRANE.
Saute the garlic with some chopped peppers & olive oil while bringing the broth to a boil in a soup pan.
Add the can of tomato paste & stir until dissolved.
Add chopped veggies, beans, and stir.
Bring to a boil for 10 minutes, then simmer on low for 3-4 hours.
Season to taste as it cooks. (I used a little garlic & onion salt.)
Serving Size: Makes 8-10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANDICRANE.
Nutritional Info Amount Per Serving
- Calories: 272.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 954.7 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 15.3 g
- Protein: 13.9 g
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