vegetable soup
- Number of Servings: 8
Ingredients
32 oz. chicken broth1 bag Bird's Eye classic vegetable mix1/2 to 1 cup sliced mushrooms2 16 oz. jars salsa (one mild, one medium)1 tbsp. EVOO
In large pot, bring chicken broth and salsa to a boil. Add frozen vegetables. Once ingredients have returned to a boil, reduce to a slow boil/simmer. In separate saute pan, heat olive oil on medium/medium high heat. Saute mushrooms to desired tenderness. Add mushrooms to soup mixture. Allow mixture to cook around 1 hour.
*makes 6 to 10 servings.
A jar of mushrooms could easily be substituted for fresh mushrooms to make cooking easier. Any leftover meats can be easily added as well. This soup is high in sodium, so using broth with reduced sodium would be great. The nutritional info is calculated using regular broth.
Number of Servings: 8
Recipe submitted by SparkPeople user MMC2103.
*makes 6 to 10 servings.
A jar of mushrooms could easily be substituted for fresh mushrooms to make cooking easier. Any leftover meats can be easily added as well. This soup is high in sodium, so using broth with reduced sodium would be great. The nutritional info is calculated using regular broth.
Number of Servings: 8
Recipe submitted by SparkPeople user MMC2103.
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 3.4 g
- Cholesterol: 1.3 mg
- Sodium: 1,747.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.7 g
- Protein: 8.6 g
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