Vegetable Soup (Rachael Ray)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tbsp Extra Virgin Olive Oil .5 large Onions, raw (chopped)2 medium Carrots, raw (chopped)6 strip (4" long) Celery, raw (chopped)3 small (1-3/4" to 2-1/2" dia.) Potato, raw (chopped)2 cup Beans, red kidney (drained & rinsed)2 cup Chickpeas (garbanzo beans) (drained & rinsed)2 cup Hunt's Diced Tomatoes 6 cup Vegetable Broth 2 cup Spinach, fresh 1.5 tsp Old BaySalt, Pepper1 bay leaf
Heat a deep pot over medium to med-high heat. Add oil, onion, carrots, celery, potatoes, bay leaf, and Old Bay seasoning. Cover pot and cook veggies, 5 - 8 mins, stirring occasionally. Add beans, tomatoes and season with a little salt and pepper to taste. Add broth and bring to a boil. Simmer 8-10 minutes longer. Remove from heat and stir in spinach. When spinach wilts, place in bowls and serve.
Serving Size: Serving size = 2 cups
Number of Servings: 5
Recipe submitted by SparkPeople user HEYJENNT.
Serving Size: Serving size = 2 cups
Number of Servings: 5
Recipe submitted by SparkPeople user HEYJENNT.
Nutritional Info Amount Per Serving
- Calories: 380.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,987.4 mg
- Total Carbs: 66.4 g
- Dietary Fiber: 16.1 g
- Protein: 13.4 g