Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 c. cabbage1 c. ch. onion1 c. ch. celery1 c. diced tomatoes4-5 fresh tomatoes (I freeze tomatoes from my garden)1 c. diced green or red peppers (or both)4 c. beef broth1 small can mushrooms (opt)12 oz. Lt. Velveeta
Combine first 8 ingredients in stock pot. Bring to a boil and then reduce heat to med-low and simmer until all vegetables are tender. Remove soup from heat. Cube the Velveeta and add to soup, stirring occasionally until melted. I divide into 5 plastic bowls with tight fitting lids. Let cool completely before putting lids on. Keep in fridge 3 days or in freezer for 3 weeks. This is about a 2 cup serving - if you want to add a salad, I would reduce the serving size of the soup - it really is filling!
Number of Servings: 5
Recipe submitted by SparkPeople user MOM2THREE1.
Number of Servings: 5
Recipe submitted by SparkPeople user MOM2THREE1.
Nutritional Info Amount Per Serving
- Calories: 285.1
- Total Fat: 8.3 g
- Cholesterol: 28.2 mg
- Sodium: 2,469.9 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 5.8 g
- Protein: 19.5 g
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