Veggie Harvest Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
##Cauliflower, raw, 1.5 cup (remove)##Celery, raw, 2 stalk, large (11"-12" long) (remove)##Parsley, 3 tbsp (remove)##Thyme, fresh, 1 tsp (remove)##*2 tsp Italian Seasoning, 1 serving (remove)##*Kitchen Basic Vegetable Stock, 4 cup (remove)##Water, tap, 5 cup (8 fl oz) (remove)##*Celtic Sea Salt (Light Grey), Coarse Grain (The Grain & Salt Society), 5 tsp (remove)##Pepper, black, 2 tsp (remove)##Cabbage, fresh, 2 cup, chopped (remove)##Zucchini, 3 cup, sliced (remove)##1 Med. Green Bell Pepper, 1 serving (remove)##Canned Tomatoes, 2 cup (remove)##broccoli slaw (broccoli, carrots, red cabbage), shredded, .75 cup (remove)##*Extra Virgin Olive Oil, 1 tbsp (remove)##Garlic, 3 clove (remove)
Saute all vegetables and herbs in olive oil until soft, but not brown. Add garlic and saute until fragrant - about 30 seconds. Add stock, canned tomatoes and water. Bring to a gentle boil. Cover and reduce heat to low and simmer for one hour, then serve.
Serving Size: makes 10 - 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SUSANMMCCABE.
Serving Size: makes 10 - 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user SUSANMMCCABE.
Nutritional Info Amount Per Serving
- Calories: 544.5
- Total Fat: 16.2 g
- Cholesterol: 0.0 mg
- Sodium: 9,067.5 mg
- Total Carbs: 79.7 g
- Dietary Fiber: 27.5 g
- Protein: 17.4 g
Member Reviews