All you can Eat Soup with Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
Carrots, raw, 453 grams - 1 poundOnions, raw, 680 grams - 1 1/2 poundsCelery, raw, 4 stalk, large (11"-12" long) Garlic, 2 clove - crushed with pressCanned Tomatoes, 7 cup - 2 cans 28 oz eachCabbage, fresh, 453 grams - 1 poundYellow Sweet Corn, Frozen, 340 grams - 3/4 poundChicken Broth, 6 cup (8 fl oz) - 1 can 48 ozWater, tap, 6 cup (8 fl oz) Zucchini, 566 grams - 1 1/2 pounds / 3 mediumSpinach, fresh, 1.5 cup - 2 6 oz bagsPepper, black, 1 tsp Salt, 1 tsp Original recipe only asked for 1/4 tsp pepper - I like pepper so added more, I also added some Epicure spices -
makes 28 1 cup servings
I switched the 0.75 pounds of green beans to kernel corn
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans/corn, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Number of Servings: 28
Recipe submitted by SparkPeople user ANITAWPG.
I switched the 0.75 pounds of green beans to kernel corn
1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans/corn, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.
Number of Servings: 28
Recipe submitted by SparkPeople user ANITAWPG.
Nutritional Info Amount Per Serving
- Calories: 48.7
- Total Fat: 0.4 g
- Cholesterol: 1.0 mg
- Sodium: 384.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.6 g
- Protein: 2.0 g
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