Southwestern Vegetable Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 51.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 109.9 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
View full nutritional breakdown of Southwestern Vegetable Soup calories by ingredient
Number of Servings: 4
Ingredients
-
1 onion
1 cup mushrooms
1 can tomatoes and juice
1/4 c frozen corn
1/4 c frozen peas
1 stalk celery
1 cup kale stalks
1 carrot
1 small summer squash or zucchini (I used an eight-ball squash)
1-2 cups water
1 sprig fresh basil
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp bay leaves
Directions
Dice vegetables.
Brown onions, add mushrooms and brown.
Add remaining vegetables and water. Cook until veggies are desired texture. I cooked for about 45 minutes so the kale would be nice and soft and the tomatoes reduce and thicken. Season to taste.
Makes about 4 1-cup servings, depending on how much water you use.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.
Brown onions, add mushrooms and brown.
Add remaining vegetables and water. Cook until veggies are desired texture. I cooked for about 45 minutes so the kale would be nice and soft and the tomatoes reduce and thicken. Season to taste.
Makes about 4 1-cup servings, depending on how much water you use.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.