VEGGIE SOUP

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 125.6
  • Total Fat: 2.2 g
  • Cholesterol: 1.3 mg
  • Sodium: 521.0 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 5.6 g

View full nutritional breakdown of VEGGIE SOUP calories by ingredient


Introduction

FRESH RAW VEGGIES WORK BEST FRESH RAW VEGGIES WORK BEST
Number of Servings: 10

Ingredients

    1 tbs OLIVE OIL
    GARLIC 3 CLOVES CRUSHED
    1 ONION CHOPPED
    3 - 5 FRESH CHOPPED TOMATOES
    3 SMALL CANS OF CHOPPED TOMATOES PUREE
    1 QUART OF CHICKEN BROTH
    1 CUP CHOPPED CELERY
    4 CUPS CHOPPED CABBAGE
    1 CUP CUT GREEN BEANS
    1 COB CORN, KERNALS CUT OFF
    2 CUPS SUMMER SQUASH OR ZUCCINI, CHOPPED
    2 OZ OF PASTINA (OPTIONAL)
    1 CUP WHITE BEANS, COOKED
    1 PACKAGE OF ONION SOUP MIX DRY
    SEASON WITH SALT, PEPPER, PARSLEY, OTHER HERBS AS DESIRED

Directions

SAUTE ONIONS, GARLIC AND FRESH TOMATOES IN OLIVE OIL.
PUREE 3 CANS OF TOMATOES
ADD BROTH, WHITE BEANS, FRESH VEGGIES BRING TO BOIL
ADD ONION SOUP MIX, SEASONINGS AND WATER TO 5 QUART LEVEL
SIMMER FOR 60 MINUTES, STIRRING OCCASIONALLY
ADD PASTINA SIMMER FOR 10-15 MINUTES OR AS DESIRED.


Serving Size: 2 CUPS

Number of Servings: 10

Recipe submitted by SparkPeople user SCALERAM.