Summer Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 190.2
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 554.3 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 10.5 g
  • Protein: 11.0 g

View full nutritional breakdown of Summer Vegetable Soup calories by ingredient
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Number of Servings: 16


    Eggplant, fresh, 4 eggplant, unpeeled (approx 1-1/4 lb (remove)
    Zucchini, 8 cup, sliced (remove)
    Mushrooms, fresh, 4 cup, pieces or slices (remove)
    Carrots, raw, 3 cup, chopped (remove)
    Onions, raw, 2 medium (2-1/2" dia) (remove)
    Celery, raw, 3 stalk, medium (7-1/2" - 8" long) (remove)
    *365 Organic Diced Tomatoes, 10 cup (remove)
    Kitchen Basics Chicken Stock, 8 serving (remove)
    Water, tap, 4 cup (8 fl oz) (remove)
    Garlic, 5 cloves (remove)
    Basil, 2 tbsp (remove)
    Oregano, ground, 2 tbsp (remove)
    Thyme, fresh, 2 tsp (remove)
    Turnip Greens, 5 cup, chopped (remove)
    Navy Beans, 5 cup (remove)
    *Extra Virgin Olive Oil, 3 tbsp (remove)


In a large soup pot saute carrots, onions and celery in Extra Virgin Olive Oil until soft. Add cubed eggplant and soften, add sliced zucchini and soften, add mushrooms and soften. Add cracked garlic cloves and beans, warm through. Add tomatoes stock, water and herbs. Simmer for one hour. Makes 16 two cup servings.

Number of Servings: 16

Recipe submitted by SparkPeople user DANAMPIERCE.

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