Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1.0 cup, cubed Turnips1.0 cup cubed Parsnips2 cans stewed Tomatoes3.0 stalk sliced Celery3 carrots, sliced1.0 cup, chopped Cabbage, red, fresh2 cans bean red kidney3 tsp Olive Oil1 canTomato Paste32 oz box Beef Broth - Swanson Low Sodium2.0 clove minced Garlic2 bay leaves0.5 cup Parmesan Cheese, grated
Saute vegetables in olive oil
Add stock, beans, toatoes, paste, spices and 2 cups water
Simmer until vegetables are cooked al dente
Serve with grated parmesan cheese
Serving Size: 15 1 cup servings
Number of Servings: 15.0
Recipe submitted by SparkPeople user HOMETOWNMOM.
Serving Size: 15 1 cup servings
Number of Servings: 15.0
Recipe submitted by SparkPeople user HOMETOWNMOM.
Nutritional Info Amount Per Serving
- Calories: 105.0
- Total Fat: 2.2 g
- Cholesterol: 2.6 mg
- Sodium: 626.2 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 5.7 g
- Protein: 6.7 g
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