Improved Vegan Tomato Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 270.4
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 733.4 mg
- Total Carbs: 56.7 g
- Dietary Fiber: 13.6 g
- Protein: 12.3 g
View full nutritional breakdown of Improved Vegan Tomato Vegetable Soup calories by ingredient
Introduction
Greatly improved soup recipe from the one I had up before--the base used to be campbell's tomato soup, but tasted a bit too ketchup-y on reheat (then again, all that HFCS that's used as filler, I shouldn't have been surprised). This one has a V8 base to it, and is much fresher tasting, likely cheaper, and with less calories. Cooking time indicates crockpot time. Greatly improved soup recipe from the one I had up before--the base used to be campbell's tomato soup, but tasted a bit too ketchup-y on reheat (then again, all that HFCS that's used as filler, I shouldn't have been surprised). This one has a V8 base to it, and is much fresher tasting, likely cheaper, and with less calories. Cooking time indicates crockpot time.Number of Servings: 6
Ingredients
-
1 46oz can V8 Vegetable Juice
1 16 oz bag of frozen mixed vegetables
3/4 cup dry Quaker medium pearled barley
1/4 tsp minced garlic
1 can diced tomatoes
1 can pinto beans, drained and rinsed well
1-2 cups of water
2 cups fresh spinach
1 bunch fresh cilantro
1/4 tsp parsley
extra spices to taste (optional, not accounted for)
extra vegetables (optional, not accounted for)
Directions
makes 6-8 bowls of soup.
In a souppot, combine V8, about 1 cup of water, frozen vegetables, beans, tomatoes, and barley. Add spices and seasonings as desired. Bring to a boil, cover and simmer for 55-60 minutes. Chop spinach and cilantro finely and throw it in the pot. Stir it about and add more water if soup seems too thick. Keep soup covered and warm til ready to serve.
Feel free to add extra vegetables or different veggie mixes, this is a dish all about experimentation.
Number of Servings: 6
Recipe submitted by SparkPeople user PSYCHOJULES.
In a souppot, combine V8, about 1 cup of water, frozen vegetables, beans, tomatoes, and barley. Add spices and seasonings as desired. Bring to a boil, cover and simmer for 55-60 minutes. Chop spinach and cilantro finely and throw it in the pot. Stir it about and add more water if soup seems too thick. Keep soup covered and warm til ready to serve.
Feel free to add extra vegetables or different veggie mixes, this is a dish all about experimentation.
Number of Servings: 6
Recipe submitted by SparkPeople user PSYCHOJULES.