Italian Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 152.7
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 560.5 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 5.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Italian Vegetable Soup calories by ingredient


Introduction

I usually just used what i have on hand to make this on a cold, dreary day. Other beans good in this would be Kidney or Cannellini. Fresh instead of frozen broccoli, or any veggie for that matter depends on what you can get. I believe the sodium in this recipe is less as i rinse the canned beans REALLY WELL. :) If you use a liquid broth instead of the paste, calculate 96 oz. of fluid. I measure the water by filling the spaghetti sauce jar three times and go from there for what i need. I usually just used what i have on hand to make this on a cold, dreary day. Other beans good in this would be Kidney or Cannellini. Fresh instead of frozen broccoli, or any veggie for that matter depends on what you can get. I believe the sodium in this recipe is less as i rinse the canned beans REALLY WELL. :) If you use a liquid broth instead of the paste, calculate 96 oz. of fluid. I measure the water by filling the spaghetti sauce jar three times and go from there for what i need.
Number of Servings: 10

Ingredients

    pasta sauce, onion, carrots, celery, barley, chicken stock, water, basil, garbanzo beans, garlic, crushed red peppers

Directions

Makes 10 - 1 1/2 cup size servings
If you have time, saute onions and carrots in olive oil before adding the rest of the ingredients. If not, toss it all in at once or as you chop it. Bring to a bubble and let simmer at least 60 minutes. I usually let mine simmer at least two for great flavor.

Number of Servings: 10

Recipe submitted by SparkPeople user BECCIVANNI.