Low Sodium Vegetarian Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 206.1
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 210.6 mg
  • Total Carbs: 45.8 g
  • Dietary Fiber: 15.5 g
  • Protein: 8.3 g

View full nutritional breakdown of Low Sodium Vegetarian Vegetable Soup calories by ingredient
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Introduction

You can substitute other favorite vegetables for those recommended here. You can substitute other favorite vegetables for those recommended here.
Number of Servings: 4

Ingredients

    11 cups tap water
    1 large sweet raw onion, coarsely chopped
    15 medium baby carrots, cut in half
    4 large stalks celery with leaves, coarsely chopped
    8 oz sugar xnap peas
    15 oz. chopped escarole
    10 fresh brussels sprouts, halved
    2 parsnips, thickly sliced
    3 tsp. minced garlic
    3 tblsp. dried parsley (more if fresh)
    2 tblsp. dried rosemary (more if fresh)
    3 cups cooked spaghetti squash ( or meat from 1 medium squash)

Directions

Place all but the last ingredient in stock pot and simmer for a couple hours or until all vegetables are to desired softness. Add cooked spaghetti squash and heat through. Makes 4 large dinner portions.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSERRR.

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