Homemade Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 81.2
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 709.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 3.6 g
- Protein: 3.9 g
View full nutritional breakdown of Homemade Vegetable Soup calories by ingredient
Introduction
This recipe can be altered with any vegetables/seasonings you prefer. It can also be easily reduced or expanded to accomodate the required servings. This recipe can be altered with any vegetables/seasonings you prefer. It can also be easily reduced or expanded to accomodate the required servings.Number of Servings: 8
Ingredients
-
2 cans Reduced Sodium Chicken Broth
2 cans All Natural Stewed Tomatoes
2 large Fresh Tomatoes
1 large Green Pepper
1 10 oz bag Frozen Cut Green Beans
1 10 oz bag Frozen Crinkle Cut Carrots
1 tbsp Minced Garlic
1/2-1 tsp Fresh Ground Pepper
1 tsp Ground Cumin
2 sprigs Fresh Rosemary
Directions
Chop vegetables into desired size.
Measure out seasonings, setting aside intact sprigs of Rosemary.
Combine all ingredients in large pot, laying Rosemary on top.
Cover, bring to a boil.
Reduce heat to low and simmer until vegetables are tender and onions are clear.
Remove the Rosemary branch, leaving the leaves in the pot.
Approx. 2 cups per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY(CMP_3).
Measure out seasonings, setting aside intact sprigs of Rosemary.
Combine all ingredients in large pot, laying Rosemary on top.
Cover, bring to a boil.
Reduce heat to low and simmer until vegetables are tender and onions are clear.
Remove the Rosemary branch, leaving the leaves in the pot.
Approx. 2 cups per serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CINDY(CMP_3).