Vegetable soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 30.7
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 188.9 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Vegetable soup calories by ingredient
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This will fill you up without blowing the calorie budget This will fill you up without blowing the calorie budget
Number of Servings: 6


    Finely dice the following vegetables
    1 onion
    1 clove garlic
    1 stalk celery
    1 large carrot
    1/2 cup diced swede (turnip)
    1 teaspoon butter for flavour
    Saute these vegetable with a little water for 5 to 10 minutes
    Add diced broccoli stalks 1-2 cups (keep the florets for other dishes)
    2 cups frozen or fresh green beans
    1 chicken cube (oxo)
    Water as desired


Put all the first group in a pot with a little water and the teaspoon of butter, and saute gently until flavours are released. Add the remaining ingredients including water (or strained vege juices from cooking dinner) to cover. Season with salt and pepper as desired and simmer until vegetables are squishy, or to your taste. You may like to process until smooth, but I enjoy the lumpiness. In the summer add cougettes and other summer low GI vegetables.

Serving Size: Divide into 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ICANBESLIM2.

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Member Ratings For This Recipe

  • I prepared this soup and made a few adjustments. I used all of the veggies mentioned except turnip thought it might be bitter. Used the seasoning and adjusted my own. I will make it again. Made this again. - 8/9/11

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