Andrea's Veggie & Pasta Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 519.8
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,049.3 mg
  • Total Carbs: 110.4 g
  • Dietary Fiber: 25.3 g
  • Protein: 23.4 g

View full nutritional breakdown of Andrea's Veggie & Pasta Soup calories by ingredient


Introduction

All fresh ingredients. Feel free to use your favorites. I'm actually not much of a cook. I was just attempting a vegan soup that would suit my tastes. All fresh ingredients. Feel free to use your favorites. I'm actually not much of a cook. I was just attempting a vegan soup that would suit my tastes.
Number of Servings: 1

Ingredients

    Chopped Spinach (1-2 cups of leaves)
    Celery (1-2 stalks, chopped)
    Carrots (1/2 cup, chopped)
    Green Beans (2 cups)
    Green Pepper (1 bell pepper chopped)
    Asparagus (5-7 stalks, chopped)
    Garlic (3 cloves, chopped)
    Potato (2-4 peeled & chopped)
    Corn (frozen, 1/2 cup)
    Black Beans (1 can)
    Red Beans (1 can)
    Pinto Beans (1 can)
    Vegetable Broth (2 cartons)
    Tomato Paste (1 can)
    Whole grain pasta (your choice)

Tips

If you add too much salt, add a whole, raw potato to absorb the salt, then remove or cut & add to soup!


Directions

Saute the garlic with some chopped peppers & olive oil while bringing the broth to a boil in a soup pan.
Add the can of tomato paste & stir until dissolved.
Add chopped veggies, beans, and stir.
Bring to a boil for 10 minutes, then simmer on low for 3-4 hours.
Season to taste as it cooks. (I used a little garlic & onion salt.)
When the soup it done, boil pasta separately.
Combine pasta & soup base in bowl & enjoy.

Serving Size: 1 Bowl

Number of Servings: 1

Recipe submitted by SparkPeople user ANDICRANE.