VEGETABLE SOUP

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 25.3
  • Total Fat: 0.3 g
  • Cholesterol: 1.1 mg
  • Sodium: 236.5 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 1.6 g

View full nutritional breakdown of VEGETABLE SOUP calories by ingredient


Introduction

Normally I would make something like this with turnips and peppers too,but I was out. The cilantro gave it a nice flavor so the turnip was not missed. Normally I would make something like this with turnips and peppers too,but I was out. The cilantro gave it a nice flavor so the turnip was not missed.
Number of Servings: 18

Ingredients

    EMERILL ESSENCE, GARLIC POWDER, SEASONING SALT, AND PEPPER TO TASTE

Directions

CHOP ALL IN FOOD PROCESSOR AND SIMMER UNTIL VEGETABLES ARE DONE. THE LONGER IT SIMMERS, THE BETTER.

Serving Size: 12 ONE CUP SERVINGS

Number of Servings: 18

Recipe submitted by SparkPeople user SANCIE67.