7 Day Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3 cup Red Pack Whole Peeled Plum Tomatoes 40 tbsp tomato paste hunts(Linda Sauce) (by KURMET) 0.5 cup Tomato Paste 6 serving Green Onion (fresh-1 stalk) 2 cup Beef Broth - Swanson Low Sodium 8 stalk, large (11"-12" long) Celery, raw 2 cup Green Beans (snap) 2 serving 1 Med. Green Bell Pepper 6 cup, chopped Carrots, raw 2 tsp chilli powder (by CYMRUGIRL1) 1 tsp Coarse Kosher Salt, Morton (by DJARTIST) 2 tsp Paprika .125 tsp Pepper, red or cayenne 2 tsp or 1 packet Yellow Mustard 1 tsp Black Pepper (Ground) (by TIARENEE)
In a very large stock pot, combine tomatoes, pasta sauce, tomato paste and beef broth.
Over med/high heat, bring mixture to a boil.
Reduce heat and simmer covered for 15 minutes.
Wash and rough chop carrots, celery (including tops), and green peppers into 1 inch cubes.
Wash, trim and cut green beans into 1 inch lengths.
Chop green onion into 1/4 inch lengths.
Add all vegetables to simmering pot.
Stir to combine.
Add chili powder, cayenne, mustard, salt, black pepper and paprika to soup mixture.
Stir and simmer on low for 60 - 90 minutes.
Serving Size: unknown
Number of Servings: 11
Recipe submitted by SparkPeople user NONECHUCKF86.
Over med/high heat, bring mixture to a boil.
Reduce heat and simmer covered for 15 minutes.
Wash and rough chop carrots, celery (including tops), and green peppers into 1 inch cubes.
Wash, trim and cut green beans into 1 inch lengths.
Chop green onion into 1/4 inch lengths.
Add all vegetables to simmering pot.
Stir to combine.
Add chili powder, cayenne, mustard, salt, black pepper and paprika to soup mixture.
Stir and simmer on low for 60 - 90 minutes.
Serving Size: unknown
Number of Servings: 11
Recipe submitted by SparkPeople user NONECHUCKF86.
Nutritional Info Amount Per Serving
- Calories: 126.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 568.7 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 5.9 g
- Protein: 5.2 g
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