Healthy Hearty Veggie Soup.
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 22.9
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 474.5 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.8 g
- Protein: 0.8 g
View full nutritional breakdown of Healthy Hearty Veggie Soup. calories by ingredient
Introduction
Welcome this soup is a great treatment for you body, and great for when your sick. Welcome this soup is a great treatment for you body, and great for when your sick.Number of Servings: 8
Ingredients
-
You will need:
carrots, chopped, raw, .5 cups
Celery, diced, raw. .5cups
Potato diced or chopped, .5cups
Snap peas,no sauce, raw. .5cups
Swanson Chicken broth and veggie broth, equal amounts, so one can of each. make sure it is Swanson or else your calories and sodium count will be off, and then this recipe would be wrong.
Directions
1. heat up both in a pot. medium size pot is preferred.
2, chop all veggies, and get broth to a simmer/ boil.
3 add veggies and keep an eye and stir the veggies frequently.
4 cook for about 10-30 min depending on the heat and how crunch or mushy you want it.
5 let the soup cool for a while
6 serve it as it is hot, warm, or cool. or save it for leftovers in the fridge.
* when you have it if you need to add spices like salt or pepper taste it before you add anything. also i don't think it need spices since you get it from the broth, and veggies.
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MKDIQ10.
2, chop all veggies, and get broth to a simmer/ boil.
3 add veggies and keep an eye and stir the veggies frequently.
4 cook for about 10-30 min depending on the heat and how crunch or mushy you want it.
5 let the soup cool for a while
6 serve it as it is hot, warm, or cool. or save it for leftovers in the fridge.
* when you have it if you need to add spices like salt or pepper taste it before you add anything. also i don't think it need spices since you get it from the broth, and veggies.
Serving Size: Makes 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MKDIQ10.