Summer Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
4.0 cup (8 fl oz) Chicken Broth1.0 cup Beets, fresh2.0 stalk Broccoli, fresh1.0 head, large (about 7" dia) Cabbage, fresh6.0 large (7-1/4" to 8-1/2" long) Carrots, raw1.0 head, medium (5-6" dia) Cauliflower, raw2.0 leek Leeks3.0 cup, strips Green Peppers (bell peppers)3.0 tomato Red Ripe Tomatoes24.0 tbsp Hormel Bacon Bits
Roughly chop veggies.
Place veggies, broth and an additional 32 oz water in a large soup pot. Season as desired (I like to add ground ginger, cinnamon and red pepper flakes). Bring to a boil and let simmer for 30-45 minutes until veggies get tender. Transfer veggies in batches to a blender and thoroughly puree. Sprinkle in bacon bits.
Serving Size: 14 servings, 1 cup each
Number of Servings: 14.0
Recipe submitted by SparkPeople user ANIAIMER.
Number of Servings: 14.0
Recipe submitted by SparkPeople user ANIAIMER.
Nutritional Info Amount Per Serving
- Calories: 122.5
- Total Fat: 3.4 g
- Cholesterol: 10.0 mg
- Sodium: 754.2 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 5.7 g
- Protein: 9.3 g