Autumn Vegatable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 TBSP Olive oil1 Cup chopped onionI large yellow bell pepper - diced1 clove garlic - minced10 to 12 cups of beef stock1 can diced tomatoes1 can black beans - rinsed1 cup of carrots sliced2 large stocks of celery1 cup chopped purple cabbage1 TBSP celery flakes or 1 TSP celery seeds1 TBSP dried parsley1/2 TSP paprikafour to five drops of tabasco sauce1/4 TSP black pepper
This soup makes 10 servings - 1 & 1/2 cup serving size
saute onion, peppers, and garlic in olive oil until tender in large soup pot with heavy bottom
add other ingredients
cover and cook over medium heat for 45 minutes -stirring often to ensure that nothing sticks to the bottom of the pot and burns.
Number of Servings: 10
Recipe submitted by SparkPeople user KOELBERT.
saute onion, peppers, and garlic in olive oil until tender in large soup pot with heavy bottom
add other ingredients
cover and cook over medium heat for 45 minutes -stirring often to ensure that nothing sticks to the bottom of the pot and burns.
Number of Servings: 10
Recipe submitted by SparkPeople user KOELBERT.
Nutritional Info Amount Per Serving
- Calories: 104.6
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 524.8 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 3.1 g
- Protein: 7.3 g
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