Veggie soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 154.9
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 821.4 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Veggie soup calories by ingredient
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Number of Servings: 12


    1 med yellow onion
    4 stalks of celery
    1-2 green bell peppers
    1/2 bag of small baby carrots
    1 small head of cauliflower
    2 16.oz mushrooms
    4 small zucchinis
    2 extra lg. beef boullion cubes
    4-5 cups water
    1 tbsp minced garlic
    Italian seasoning
    olive oil- saute veggies
    red pepper flakes for a spicy kick


Cut all veggies close to same size, saute onions, celery, carrots, and peppers 6-8 mins, then add in 1 Tbsp minced garlic for 2 mins. Saute sliced mushrooms separate from others til browned and soft, will be smaller in amount when done. Put diced tomatoes, cut cauliflower, sliced zucchini into a large pot, and in all saute veggies, 3 tbsp Italian seasoning, Beef boullion cubes w/ 4 cups of water, or 1 box of broth, dissolve boullion cubes before adding to pot of soup. Combine together and simmer for 20-30 mins til all veggies soft. Add salt and pepper to taste.

Serving Size: 10-12, 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user AMYBOB69.

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