Low Sodium Vegetarian Vegetable Soup

Be the first to
rate this recipe!
member ratings
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


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.