vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
28 oz canned stewed tomatoes32 oz fat free Swanson chicken broth5 c water4 raw chopped carrots4 chopped celery stalks3-4 small onions1 bunch of leeks chopped and oven roasted1 parsnip, chopped and oven roasted1 purple turnip, chopped and oven roasted1/2 bag of Hanover frozen mixed soup vegetables1-2 Tbsp O bay seasoning1-2 bay leaves2-3 beef soup bones, roasted1 Tbsp olive oil1 ear of corn1 fresh sprig of parsley
roast leeks, parsnip, leeks and onions in 1 tbsp olive oil @ 400 degree oven for 10 minutes or til soft. Roast soup bones til brown and crispy. In mean time, saute carrots and celery in 1-2 Tbsp chicken broth until tender. Add Obay seasoning, can tomatoes, 5 cups of water remaining chicken broth. Bring to boil add 1 ear of corn (whole). Add roasted vegetables and roasted bones. Simmer on medium to low for 1hr 45minutes. Remove bones and corn. Add frozen vegetables cook until tender season with thyme and fresh parsley. May need to add more O bay seasoning. Let cool and skim off fat before using.
Serving Size: makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WARMHEARTED351.
Serving Size: makes 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user WARMHEARTED351.
Nutritional Info Amount Per Serving
- Calories: 55.4
- Total Fat: 0.7 g
- Cholesterol: 1.7 mg
- Sodium: 416.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.8 g
- Protein: 1.6 g
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