My Basic Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large onion, diced8 oz Carrot, peeled and diced.8 oz Celery, dicedabout 3 cups of stewed or diced, canned tomato.2 cups sodium free, fat free, chicken or veggie broth.2 bay leaves
Prepare in dutch oven or stock pot sprayed with PAM & heat to medium low. Wash veggies. Add diced onions first, while prepping other veggies. Add other raw veggies and the bay leaves. Cook to soften the veggies, not to brown. When veggies are somewhat soft, add can of tomatoes and the chicken or veggie broth. Allow to simmer over low heat until veggies are tender.
If saving for future, cool and package. Store in refrigerator up to 3 days. Freezes well.
Number of Servings: 8
Recipe submitted by SparkPeople user 60SIXTY.
If saving for future, cool and package. Store in refrigerator up to 3 days. Freezes well.
Number of Servings: 8
Recipe submitted by SparkPeople user 60SIXTY.
Nutritional Info Amount Per Serving
- Calories: 47.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 231.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.6 g
- Protein: 1.6 g
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