Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 red onion chopped3 cloves garlic chopped4 carrots in chunks1 small butternut squash pealed and cut in cubes1 potato cut into cubes1 Anaheim pepper cut in strips1 Serrano pepper finely chopped5 fresh tomatoes cut into quarters3 tablespoons fresh parsley1 tablespoon fresh sage2 tablespoons fresh basil1 can pinto beans 1 can kidney beans10 cups water2 tablespoons Better than Bullion vegetable base
Heat grape seed oil and add whole chopped red onion and sautee for two minutes, add three chopped cloves of garlic, add fresh parsley, sage and basil. Add carrots and sauté until onion is wilted and carrots slightly brown.
Add 10 cups water and 2 tablespoons Better than Bullion vegetable base.
Add 1 can of tomato sauce or canned tomatoes
Add 5 fresh tomatoes cut into quarters
Add squash
Add potato
Bring to a simmer, turn down heat and cook for two hours.
It can also be put in a slow cooker
Serving Size: Makes approximately 12 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CINDAWEBER.
Add 10 cups water and 2 tablespoons Better than Bullion vegetable base.
Add 1 can of tomato sauce or canned tomatoes
Add 5 fresh tomatoes cut into quarters
Add squash
Add potato
Bring to a simmer, turn down heat and cook for two hours.
It can also be put in a slow cooker
Serving Size: Makes approximately 12 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user CINDAWEBER.
Nutritional Info Amount Per Serving
- Calories: 1,943.4
- Total Fat: 51.6 g
- Cholesterol: 0.0 mg
- Sodium: 5,660.2 mg
- Total Carbs: 288.4 g
- Dietary Fiber: 75.5 g
- Protein: 83.1 g
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