Basic Vegetable Soup
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 59.3
- Total Fat: 0.9 g
- Cholesterol: 0.5 mg
- Sodium: 449.2 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 3.0 g
- Protein: 4.5 g
View full nutritional breakdown of Basic Vegetable Soup calories by ingredient
Introduction
This is a great soup by itself, you can also add some whole wheat pasta, chicken or turkey sausage or add seasonings to make it "your own" This is a great soup by itself, you can also add some whole wheat pasta, chicken or turkey sausage or add seasonings to make it "your own"Number of Servings: 28
Ingredients
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1 lb. carrots, cut into 1" rounds
1 1/2 lbs onions, coarsely chopped
4 lg. stalks celery, sliced
3 lg cloves garlic
1 lb. green cabbage
3/4 lb. green beans
1 1/4 lb zucchini
2 - 28 oz. cans diced tomatoes in juice
1 - 48 oz can chicken broth
6 c. water
2 - 8 oz. bags baby spinach leaves
Directions
1. Coat 12-qt stockpot with non-stick cooking spray. Add carrots, onions & celery to pot and cook over med-high heat. Press or mince garlic and add to pot; cook 8 minutes or until veggeis begin to soften, stirring occasionally.
2. Meanwhile, thinly slice gabbage. Trim & slice green beans . Cut zucchini in half lengthwise, then slice cross-wise. Set aside separately.
3. When carrots are tender, add tomatoes (with liquid) . Add cabbage, green beans, chicken broth, water, 1 tsp salt (if desired) and 1/4 tsp fresh cracked pepper. Increase to high heat and boil, stirring occasionally.
4. Reduce heat to low; cover and simmer 10 minutes, stirring once. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes.
**If freezing, cool soup slightly and pack into 2- to 3-cup portions; freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user PRINCESSMOMMIE.
2. Meanwhile, thinly slice gabbage. Trim & slice green beans . Cut zucchini in half lengthwise, then slice cross-wise. Set aside separately.
3. When carrots are tender, add tomatoes (with liquid) . Add cabbage, green beans, chicken broth, water, 1 tsp salt (if desired) and 1/4 tsp fresh cracked pepper. Increase to high heat and boil, stirring occasionally.
4. Reduce heat to low; cover and simmer 10 minutes, stirring once. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes.
**If freezing, cool soup slightly and pack into 2- to 3-cup portions; freeze.
Number of Servings: 28
Recipe submitted by SparkPeople user PRINCESSMOMMIE.