"Roasted" Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Medium Yellow Squash diced1 Medium Zucchini diced4T of Onion diced1 Can Green Beans (drained)1 Can Peas (drained)1 Can Carrots (drained)1 Can Veg-all (drained)1 Can Hunts Fire Roasted Diced Tomato1 Celery stick diced1 Can (340ml) of V8 original1.5C Chicken Broth (or until desired broth is achieved)1t Basil (dried)1.5t Parsley (dried)3/4t Celery Salt1/2t Onion Powder (optional)1/2t Garlic Powder (optional)Pepper to taste
Put a Large Pot onto the stove on Med-High Heat. Dice squash, zucchini & onion then add to pot. Let them slightly brown stirring frequently. Don't worry if a lil' sticks to the bottom, this will add extra flavor, you just don't want it to burn.
When there is a little golden color (to your preference), add the remaining ingredients.
Bring to a boil and lower the heat to med-low. Continue to boil for 10min or until the veggies have softened.
Let set to desired serving temperature.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MJBENSCH.
When there is a little golden color (to your preference), add the remaining ingredients.
Bring to a boil and lower the heat to med-low. Continue to boil for 10min or until the veggies have softened.
Let set to desired serving temperature.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MJBENSCH.
Nutritional Info Amount Per Serving
- Calories: 58.3
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 529.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.7 g
- Protein: 2.3 g
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