veggie Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 60.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 253.6 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.6 g

View full nutritional breakdown of veggie Soup calories by ingredient


Introduction

Onions, raw, 220 grams (remove)
Carrots, raw, 160 grams (remove)
Celery, raw, 70 grams (remove)
Red Potato, 400 grams (remove)
Broccoli, fresh, 235 grams (remove)
Sweet Corn, Fresh, 180 grams (remove)
*Broth - Swanson Vegetable, 4 serving (remove)
Olive Oil, 2 tbsp (remove) Onions, raw, 220 grams (remove)
Carrots, raw, 160 grams (remove)
Celery, raw, 70 grams (remove)
Red Potato, 400 grams (remove)
Broccoli, fresh, 235 grams (remove)
Sweet Corn, Fresh, 180 grams (remove)
*Broth - Swanson Vegetable, 4 serving (remove)
Olive Oil, 2 tbsp (remove)
Number of Servings: 16

Ingredients

    Onions, raw, 1
    Carrots, raw, 2
    Celery, raw, 2 stalks
    Red Potato, 400 grams (remove)
    Broccoli, fresh, Flourette
    Sweet Corn, Fresh, 180 grams
    *Broth - Swanson Vegetable, 2 cans
    Olive Oil, 2 tbsp
    4 cloves garlic
    Salt and pepper to taste.

Directions

Dice and caramelize the Onions in a 4 quart pot using the olive oil. Add Diced celery and diced carrot, and minced garlic and cook for 10 minutes stirring occasionally. Add broth, diced potatoes, chopped broccoli and about a cup of frozen corn. Salt and pepper to taste. Bring to boil then turn down to low and cook for about 25-30 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user QUEEQUEG1.