Reduced Sodium Vegetarian Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
64 oz. of vegetable stock (not broth if possible)1 bag each of the following frozen vegetables: corn carrots petite green peas2 bags of mixed frozen vegetables (the kind with asparagus)1 bag frozen zucchini - yellow and green1 can of green beans, drained1 cup diced onions1/2 cup chopped celery2 cups sliced mushrooms2 cans diced tomatoes - garlic, onion, and oregano, no salt added16 oz. tomato sauce (2 small cans)1 small can tomato paste1 can V8 juice (12 oz can, low sodium)1 can "Healthy Request" Campbell's Tomato Soup3 T olive oil1 T minced garlic (or 3 fresh cloves)At least 2 T Italian seasoning (more if desired)Black pepper as desired
(1) Heat olive oil in at least an 8 quart dutch oven.
(2) Brown the garlic (about 1 minute) and then add mushrooms, onions and celery. Cook until vegetables are soft.
(3) Add all other ingredients.
(4) Bring to a boil and then reduce to simmer.
(5) Allow to simmer for at least 1 hour, but the longer the better.
If desired, sprinkle grated Parmesan cheese on top of soup after ladling it into bowls. Add bread with olive oil and garlic for dipping to make a hearty meal.
This recipe makes a huge batch of soup which is great for freezing and then reheating on a cold night when you don't want to cook.
Number of Servings: 16
Recipe submitted by SparkPeople user CORGILOVER59.
(2) Brown the garlic (about 1 minute) and then add mushrooms, onions and celery. Cook until vegetables are soft.
(3) Add all other ingredients.
(4) Bring to a boil and then reduce to simmer.
(5) Allow to simmer for at least 1 hour, but the longer the better.
If desired, sprinkle grated Parmesan cheese on top of soup after ladling it into bowls. Add bread with olive oil and garlic for dipping to make a hearty meal.
This recipe makes a huge batch of soup which is great for freezing and then reheating on a cold night when you don't want to cook.
Number of Servings: 16
Recipe submitted by SparkPeople user CORGILOVER59.
Nutritional Info Amount Per Serving
- Calories: 144.3
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 353.9 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 4.4 g
- Protein: 3.9 g
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