Vegetable Soup
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.
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.