Vegetable soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 145.2
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 856.9 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 8.9 g
- Protein: 5.2 g
View full nutritional breakdown of Vegetable soup calories by ingredient
Number of Servings: 10
Ingredients
-
No Name Tomato Juice, 5.82 cup (remove)
Broccoli, fresh, 225 grams (remove)
Cauliflower, raw, 350 grams (remove)
Onions, raw, 250 grams (remove)
Celery, raw, 75 grams (remove)
Green Peppers (bell peppers), 75 grams (remove)
Margerine spread, Compliments, 6 tsp (remove)
Beans, red kidney, 184 grams (remove)
Barley, pearled, raw, 50 grams (remove)
Green Beans (snap), 300 grams (remove)
Turnips, 350 grams (remove)
Carrots, raw, 425 grams (remove)
Zucchini, 125 grams (remove)
Oxo Chicken Bouillon Mix, 3 tsp (remove)
2.9 c. water
ground black pepper to taste
1 tsp. garlic paste
Directions
Makes about 10 servings.
Cook it all together, make sure you saute the celery, onions, peppers and garlic together first.
Let it all simmer for about an hour and a half or so. Stay out of it until it's done, though, or you won't have accurate serving sizes. It's hard cuz it smells SOOOOO good.
Number of Servings: 10
Recipe submitted by SparkPeople user TWO_SPARROWS.
Cook it all together, make sure you saute the celery, onions, peppers and garlic together first.
Let it all simmer for about an hour and a half or so. Stay out of it until it's done, though, or you won't have accurate serving sizes. It's hard cuz it smells SOOOOO good.
Number of Servings: 10
Recipe submitted by SparkPeople user TWO_SPARROWS.