Vegetable Potage

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 cupsBroccoli, fresh, 1 large Leek - bulb and leaf -2 cups Celery, raw, 2 cups Sugar Snap Peas, Raw 1 can navy beans, rinsed10 baby carrots raw, 1 Yellow Bell pepper1 Red Onion 2 cups Spinach1/2 poblano pepper1 tsp salt2 tsp Herbes de Provence
Directions
Chop the vegetables to a uniform dice and place in a large soup pot. Cover with water. Simmer until vegetables are tender. Puree with an immersion or regular blender and serve.

Serving Size: Makes 6 two cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user PATTYC114.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 124.6
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 424.5 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 9.1 g
  • Protein: 7.2 g

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