Vegetable Soup (chicken stock based)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.4
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 168.6 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegetable Soup (chicken stock based) calories by ingredient


Introduction

Great, fast soup for cold days! Chicken stock based, but could be made without for vegetarian/vegan diet. Just rough chop and simmer veggies in large pot until tender, but not mushy. I simmer mine just til there's still a bit of "bite" to them. Then blend in batches to your desired texture! I do not puree mine, but leave bits of veggie for some texture. Great, fast soup for cold days! Chicken stock based, but could be made without for vegetarian/vegan diet. Just rough chop and simmer veggies in large pot until tender, but not mushy. I simmer mine just til there's still a bit of "bite" to them. Then blend in batches to your desired texture! I do not puree mine, but leave bits of veggie for some texture.
Number of Servings: 12

Ingredients

    Chicken Stock
    Tomato Puree
    Yellow Squash
    Zuchinni
    Baby Carrots
    Onion
    Kale (baked)
    Garlic cloves
    Olive Oil
    No Salt Seasoning

Directions

Pour chicken stock and tomato puree into large pot, stir, and set to medium heat.
Rough chop veggies and garlic, add to pot.
Bring to simmer, stirring occasionally. Add baked kale leaves and stir into simmering liquid. Simmer for 5-10 minutes (til veggies are to your desired likeness).
Blend or food processor in batches to your desired texture.
Enjoy! Can also be frozen in small batches to enjoy later!

Makes twelve 2 cup servings. Prep time includes time it takes to blend.

Number of Servings: 12

Recipe submitted by SparkPeople user REDVANILLA.