homemade vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Slice Zucchini, carrot, celery, onion and sauté in oil until al dente (On low for about 10 minutes). In a soup pot add broth and spinach and raw corn (for crunch) and bring to a quick boil. Add sauteed vegetables and cook for 2 minutes more. Serve.
Slice Zucchini, carrot, celery, onion and sauté in oil until al dente (On low for about 10 minutes). In a soup pot add broth and spinach and raw corn (for crunch) and bring to a quick boil. Add sauteed vegetables and cook for 2 minutes more. Serve.
Serving Size: 2-3 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JOKELY.
Serving Size: 2-3 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JOKELY.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 3.7 g
- Cholesterol: 7.5 mg
- Sodium: 1,518.4 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 7.6 g
- Protein: 6.0 g
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