Vegetable Soup

Name: Vegetable Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: Cooking Spray; 1 yellow onion chopped; 2 medium carrots peeled and chopped; 2 stalks celery chopped; 4 teaspoons of garlic chopped (or 5 cloves of chopped garlic); 8 Cups of Vegetable Stock (Nature's Promise used here); 2 Cups water; 3 tablespoons of tomato paste; 2 cups of frozen cut green beans; 3/4 head of green cabbage chopped; 1 Can diced tomatoes (I use the kind with green chiles for a little zest); 2 1/2 teaspoons Italian Seasoning (or substitute 1 1/4 each of dried basil and dried oregano); 1 1/2 teaspoons of kosher salt; 2 small zucchini; Optional: several shakes of red pepper flakes. You could also add other vegetables of your choice or more water if you like it more soupy and less like vegetable stew.

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 16

Ingredients

Cooking Spray1 yellow onion, chopped2 medium carrots, peeled and chopped2 stalks celery, chopped4 teaspoons of garlic, chopped (or 5 cloves of chopped garlic)8 Cups of Vegetable Stock (Nature's Promise used here)2 Cups water3 tablespoons of tomato paste2 cups of frozen, cut green beans3/4 head of green cabbage, chopped1 Can diced tomatoes (I use the kind with green chiles for a little zest)2 1/2 teaspoons Italian Seasoning (or substitute 1 1/4 each of dried basil and dried oregano)1 1/2 teaspoons of kosher salt2 small zucchiniOptional: several shakes of red pepper flakes. You could also add other vegetables of your choice, or more water if you like it more "soupy" and less like vegetable stew.

Directions

Spray a large stock pot with cooking spray. Add onion, carrot, celery and garlic and cook for five minutes, stirring occasionally to prevent burning. Add all remaining ingredients except zucchini. Stir then bring to a boil. Cover and reduce heat to low, then cook for 15 minutes or until the beans are tender. Add the zucchini and cook until it is tender, approximately 15 minutes more. Makes approximately 16 one cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user MARTHAFROMMASS.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 47.9
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 335.6 mg
Total Carbs: 10.9 g
Dietary Fiber: 2.6 g
Protein: 1.6 g

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