Vegetable Soup
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 76.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 186.0 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 13.3 g
- Protein: 6.1 g
View full nutritional breakdown of Vegetable Soup calories by ingredient
Introduction
Kirchen Sink Vegetable Soup Kirchen Sink Vegetable SoupNumber of Servings: 18
Ingredients
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8 Cups Kitchen Basics Vegetable Stock
2 Cups raw carrots, sliced
5-6 medium celery stalks, sliced
1 large yellow squash, sliced
1 large zucchini, sliced
2 tomatoes, chopped
1 large onion, chopped
1 lb dark red kidney beans
2 Cups chopped cabbage
Directions
Cook beans beforehand or use canned beans
Add stock, chopped vegetables and beans to a large stock pot
Bring to a boil then simmer for 2 hours or until vegetables reach desired consistency
salt and pepper to taste
Number of Servings: 18
Recipe submitted by SparkPeople user TULIP1222.
Add stock, chopped vegetables and beans to a large stock pot
Bring to a boil then simmer for 2 hours or until vegetables reach desired consistency
salt and pepper to taste
Number of Servings: 18
Recipe submitted by SparkPeople user TULIP1222.
Member Ratings For This Recipe
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PCOLBURN81
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TROWBRK
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KNEAL55
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ANG_GRRR
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MSPUDGE
Great recipe! In mine though, I skip the tomatoes & chicken stock, and use low-sodium V8 juice. WalMart makes a knock off brand that is very inexpensive, so does Trader Joe's. I use 4c of the juice and about 2c water, then spice w/ Tabasco & Worchestershire. It's great with parmesan on top! - 7/18/09