Kitchen Sink vegetable soup (fat-free, vegan, low-sodium)

Name: Kitchen Sink vegetable soup (fat-free, vegan, low-sodium) Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 16
Ingredients: 7 or 8 small yukon gold potatoes diced; 2 large onions diced; 8 cups water; 1 14.5-ounce can no-salt-added diced tomatoes; 2 bay leaves; 1 tablespoon granulated garlic; 1 cup cherry tomatoes; 1 pound green beans; 1 teaspoon no-salt seasoning blend; 1/4 teaspoon black pepper; 1 can low-sodium garbanzo beans; 2 carrots peeled and sliced; 2 ribs of celery sliced

(1)

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 16

Ingredients

7 or 8 small yukon gold potatoes, diced2 large onions, diced8 cups water1 14.5-ounce can no-salt-added diced tomatoes2 bay leaves1 tablespoon granulated garlic1 cup cherry tomatoes1 pound green beans1 teaspoon no-salt seasoning blend1/4 teaspoon black pepper1 can low-sodium garbanzo beans2 carrots, peeled and sliced2 ribs of celery, sliced

Directions

Throw everything into a 6-quart soup pot, bring to a boil, and simmer for about an hour. If you want to, add salt. It's also good with a couple of tablespoons of vinegar added at the end (I used balsamic today).

Makes about a gallon of soup (16 one-cup servings, 8 two-cup servings, etc.)

Number of Servings: 16

Recipe submitted by SparkPeople user SERENE-VANNOY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 92.7
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 42.6 mg
Total Carbs: 20.9 g
Dietary Fiber: 4.8 g
Protein: 4.7 g

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Member Reviews

TOUDLES
This is good. I really appreciate the low sodium recipe. I like to add cabbage or turnips to give it more flavor. Also I like to cook my own beans or lentils to avoid all the sodium in canned beans, then freeze in 1 or 2 cup containers. So I will add some of these. - 2/16/10
CD4253992
I made this and added a little frozen spinach toward the end of cooking time. I love this recipe! - 12/15/09