Vegetable soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1tsp Olive Oil 5 cup, sliced Zucchini 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh 3 stalk, large (11"-12" long) Celery, raw 3 medium Carrots, raw 2 serving Raw String Beans (10 beans-4" long) 3 large Onions, raw 2 cup Hunt's Fire Roasted Diced Tomato 6 cup (8 fl oz) Water, tap
Simmer for and hour or s long as you want
Serving Size: 1 bowl (?1 1/2cups)
Number of Servings: 8
Recipe submitted by SparkPeople user SHOSHKESS.
Number of Servings: 8
Recipe submitted by SparkPeople user SHOSHKESS.
Nutritional Info Amount Per Serving
- Calories: 91.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 217.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 6.5 g
- Protein: 2.9 g
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