Vegetable soup with juiced greens

Name: Vegetable soup with juiced greens Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: Red Ripe Tomatoes 2 medium whole (2-3/5 dia) (remove); Tomato Paste 0.5 cup (remove); Sweet potato cooked baked in skin without salt 1 medium (2 dia 5 long raw) (remove); *Potato raw 3 medium (2-1/4 to 3-1/4 dia.) (remove); Celery cooked 1.5 cup diced (remove); Cabbage fresh 1.25 cup chopped (remove); *beef boullion cube 7 serving (remove); Parsley 10 sprigs (remove); Romaine Lettuce (salad) 5 inner leaf (remove); Spinach fresh 1 cup (remove); Water tap 14 cup (8 fl oz) (remove); Lea & Perrins Worcestershire Sauce 2 tsp (remove)

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 10

Ingredients

Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)Tomato Paste, 0.5 cup (remove)Sweet potato, cooked, baked in skin, without salt, 1 medium (2" dia, 5" long, raw) (remove)*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) (remove)Celery, cooked, 1.5 cup, diced (remove)Cabbage, fresh, 1.25 cup, chopped (remove)*beef boullion cube, 7 serving (remove)Parsley, 10 sprigs (remove)Romaine Lettuce (salad), 5 inner leaf (remove)Spinach, fresh, 1 cup (remove)Water, tap, 14 cup (8 fl oz) (remove)Lea & Perrins, Worcestershire Sauce, 2 tsp (remove)

Directions

Throw all in except the greens and one potato. "Juice" them and add the shredded remains to thicken the sauce.

Number of Servings: 10

Recipe submitted by SparkPeople user CLCARSON1818.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving