Vegetable Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 48.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 825.9 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.3 g

View full nutritional breakdown of Vegetable Soup calories by ingredient


Introduction

The dill seed gives this vegetable soup a nice light flavor. Taking a servings of this soup to work for lunch is an easy way to get some vegetables into your diet. The dill seed gives this vegetable soup a nice light flavor. Taking a servings of this soup to work for lunch is an easy way to get some vegetables into your diet.
Number of Servings: 16

Ingredients

    7 cups water
    1 can (28 oz.) petite diced tomatoes
    5 chicken bouillon cubes
    1 cup chopped onion
    1 cup sliced carrots
    1 cup diced raw potatoes
    1 cup sliced celery
    1 pkg. (10 oz.) frozen green beans
    1 pkg. (10 oz.) frozen corn
    1 Tbsp. salt
    1 bay leaf
    1/2 tsp. sweet basil leaves
    1/4 tsp. dill seed
    1/4 tsp. black pepper

Directions

Combine ingredients in a large dutch oven. Over medium heat bring mixture to a boil; reduce heat and simmer for about 1 hour, or until vegetables are tender.

Makes 16 servings (1 cup per serving)
****Nutritional calculations were made using canned corn which probably increased the sodium content. There was no listing for frozen corn.

Number of Servings: 16

Recipe submitted by SparkPeople user HUNGRYLIBRARIAN.