Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.0 tsp Oregano, ground2.0 tbsp Basil2.0 1tsp Olive Oil1.0 cup, chopped Carrots, raw2.0 clove Garlic1.0 cup, chopped Onions, raw0.5 cup slices Parsnips1.0 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)2.5 medium (2-1/4" to 3-1/4" dia.) Baked Potato, with skin3.0 cup (8 fl oz) Water, tap
Cut everthing up to bit size pieces. Place oil in skillet heat spices, onion, garlic till soft and then add rest of the ingredients except water. Stir constantly until carrots are soft. Then add all with water to a soup pot let cook stiring occasionally. Once all ingredients are soft cool some in a cup an then blend it or blend all. You can add salt and pepper to taste with plain yogurt on top.
Serving Size: 4 - 2 cup servings
Number of Servings: 4.0
Recipe submitted by SparkPeople user SNOOZENSUSAN13.
Number of Servings: 4.0
Recipe submitted by SparkPeople user SNOOZENSUSAN13.
Nutritional Info Amount Per Serving
- Calories: 177.1
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 40.7 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 5.7 g
- Protein: 4.3 g
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