Vegetable Soup
- Number of Servings: 7
Ingredients
1.5 cup, chopped Onions, raw2.0 clove Garlic6.0 cup, chopped Cabbage, red, fresh1.0 cup, chopped Carrots, raw3.0 serving Red Bell Pepper (one medium pepper)2.0 cup, sliced Zucchini3.5 cup, chopped or diced Broccoli, fresh3.5 cup petite diced Tomatoe (no salt added)6.0 cup beef broth (Great Value)2.0 tbsp tomatoe paste(kirkland)2 Bay LeavesPepper, Thyme and Basil to taste.
1. Saute Onion and Garlic over Medium heat until tender
2. Add Cabbage and Carrots, cook for about 5 min.
3. Add Bell Peppers, Diced Tomatoes (undrained), Broth, Tomatoe Paste, Bay Leaves and Seasonings. Bring to Simmer and cook 6 Min.
4. Add Zucchini and Broccoli, Simmons an additional 5 min.
5. Remove leaves before serving.
Serving Size: Makes about 7 large servings (14 small starter soup servings)
Number of Servings: 7.0
Recipe submitted by SparkPeople user KBUCHANAN312.
Serving Size: Makes about 7 large servings (14 small starter soup servings)
Number of Servings: 7.0
Recipe submitted by SparkPeople user KBUCHANAN312.
Nutritional Info Amount Per Serving
- Calories: 121.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 759.9 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 6.9 g
- Protein: 6.6 g