Garden Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 79.9
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,299.3 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 3.6 g
- Protein: 3.5 g
View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
Introduction
This is one of my tried and true favorite soups. I make it at least twice a month. This is one of my tried and true favorite soups. I make it at least twice a month.Number of Servings: 6
Ingredients
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oil spray, canola oil
1 large onion, chopped
3 garlic cloves, minced
1 large can crushed tomatoes
1 can diced tomatoes
1 bag of California mix (cauliflower, broccoli, carrots), does not have to be thawed
1 bag (10 oz) broccoli, does not have to be thawed
3/4 cup frozen corn kernels, does not have to be thawed
4 TBS basil
1 TBS salt
1/2 tsp pepper
Directions
Heat a skillet to med-hi and add onions, cook 3-4 minutes.
Add garlic and cook an additional 1-2 minutes.
Add the next four ingredients and simmer for 6-10 minutes.
Add the basil, salt and pepper.
Simmer until the broccoli, cauliflower and carrots and tender.
Add the corn and cook an additional 2-3 minutes.
Garnish with fresh Parmesan or fresh parsley.
Serving Size: make 5-6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWTBABY289.
Add garlic and cook an additional 1-2 minutes.
Add the next four ingredients and simmer for 6-10 minutes.
Add the basil, salt and pepper.
Simmer until the broccoli, cauliflower and carrots and tender.
Add the corn and cook an additional 2-3 minutes.
Garnish with fresh Parmesan or fresh parsley.
Serving Size: make 5-6 1-1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWTBABY289.