Garden Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 large Potatoes,peeled and cubed3 large Carrots, sliced1 large Onions, chopped3 cups Water2 cups fresh Green Beans (snap), chopped1 medium Zucchini and 1 medium Yellow Squash (4 cups), sliced half moon1- 11.5 can Low sodium V8 Vegetable Juice 1- 11.5 can Original V8 Vegetable Juice1 tsp dried Parsley1 tsp Garlic powder1 dash Salt, 1 dash Black Pepper 2 Bay Leafs
In a large sauce pan, combine the potatoes, carrots, onions, salt, pepper and water. Bring to a boil.
Reduce heat and let simmer for an additional 25 minutes or until tender.
Add remaining ingredients.
Cover and let simmer, stirring occasionally, 30 minutes longer or until heated through.
Discard bay leafs before serving.
Serving Size: Makes 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ISHAW2000.
Reduce heat and let simmer for an additional 25 minutes or until tender.
Add remaining ingredients.
Cover and let simmer, stirring occasionally, 30 minutes longer or until heated through.
Discard bay leafs before serving.
Serving Size: Makes 10 1.5 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ISHAW2000.
Nutritional Info Amount Per Serving
- Calories: 150.4
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 140.2 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 6.8 g
- Protein: 4.4 g
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