vegetable soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 136.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 122.3 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 5.6 g
- Protein: 3.6 g
View full nutritional breakdown of vegetable soup calories by ingredient
Introduction
i added crushed red pepper flakes for an extra kick i added crushed red pepper flakes for an extra kickNumber of Servings: 8
Ingredients
-
2 green bell peppers, chopped
2 med onions, chopped
4 cloves garlic, chopped
1 1-pound bag marketside cubed butternut squash
4 medium russet potatoes, cubed (or whatever)
1 12-oz bag baby-cut carrots
about 4 cups water
2 knorr vegetable bouillon cubes
salt and pepper to taste
Directions
saute onions, peppers, and garlic, adding teaspooons of water to keep from sticking.
add carrots, squash and potatoes, along with about 4 cups of water. add salt and pepper. bring to a boil over high heat.
add bouillion cubes, lower flame and cover. cook for 15 to 20 minutes, stirring occassionally.
Serving Size: makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYEMANON.
add carrots, squash and potatoes, along with about 4 cups of water. add salt and pepper. bring to a boil over high heat.
add bouillion cubes, lower flame and cover. cook for 15 to 20 minutes, stirring occassionally.
Serving Size: makes 8 1.5-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MYEMANON.