Vegetable and Pasta Soup
- Number of Servings: 30
Ingredients
Carrots, raw, 2 cup, choppedCelery, raw, 1 cup, diced Onions, raw, 1 cup, chopped Mushrooms, fresh, 2 cup, pieces or slices Olive Oil, 3 tbsp Peas, frozen, 1.5 cup Yellow Sweet Corn, Frozen, 2 cup kernels LIPTON, RECIPE SECRETS ONION, Mix, Dry, 4 envelopesPasta, dry 2 cups
Sautee onions, celery, mushrooms and carrots. Add dry soup mix and water. When vegetables are almost done, add remaining ingredients. When pasta is done to desired trxture, the soup is done. Extra water may be needed as pasta cooks.
Number of Servings: 30
Recipe submitted by SparkPeople user PAULA627.
Number of Servings: 30
Recipe submitted by SparkPeople user PAULA627.
Nutritional Info Amount Per Serving
- Calories: 90.8
- Total Fat: 1.9 g
- Cholesterol: 10.0 mg
- Sodium: 346.0 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.1 g
- Protein: 2.9 g
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