Full of veggies Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 2 serving 1 Med. Green Bell Pepper 16 oz Broccoli Floret (by NOMADTBH) 4 cup, chopped Cabbage, fresh 1 cup, chopped Carrots, raw 2 clove Garlic 2 serving Beans Cut Green Beans Green Gian .5 cup 1 small Onions, raw 0.5 tsp Thyme, ground 396 grams Tomatoes, red, ripe, raw, year round average 2 cup, sliced Zucchini 6 cup Campbell's low sodium chicken broth 0.2 cup Tomato Paste 1 tsp Pepper, black
In a large pot cook onion & garlic over medium heat until slightly softened.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.
Serving Size: Makes 8-10 servings
Number of Servings: 14
Recipe submitted by SparkPeople user KEEP_GOING247.
Add carrots, cabbage & green beans and cook an additional 5 minutes.
Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
Remove bay leaves before serving.
Serving Size: Makes 8-10 servings
Number of Servings: 14
Recipe submitted by SparkPeople user KEEP_GOING247.
Nutritional Info Amount Per Serving
- Calories: 49.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 372.2 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 3.3 g
- Protein: 3.6 g
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