Vegetable soup Home made

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.1
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,836.9 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Vegetable soup Home made calories by ingredient



Number of Servings: 8

Ingredients

    Oregano, ground, 4 tbsp
    Garlic 1 clove chopped
    Onion powder
    Garlic Salt
    Basil, 4 tbsp
    1 tbsp Olive Oil, 1 tbsp
    Mushrooms, fresh, 1 cup, pieces or slices Onions, raw, .5 large
    *Mixed Vegetables (Broccoli, Cauliflower, Carrots) Birds Eye - 87g, 3 cup Fresh not frozen
    Beans, white, .5 cup
    Vegetable Broth, 8 cup
    Stewed Tomatoes, 1.75 cup
    Brown Rice, long grain, 1 cup
    Wild Rice, 1 cup
    Spinach, fresh, .5 cup
    White Wine, 4 fl oz

    Cook the onion, garlic, mushrooms ,with Bay leaf, and other spices 1 TBS olive oil. When brown add the Vegetable broth and wine. Let simmer for one hour.

    Strain the broth. Chop up cooked onion and mushrooms and add back to broth. Discard bay leaf. Add Mixed vegetables and stewed tomatoes and cook until vegetables are soft.

    Add in Beans and rice and spinach and warm through until spinach is wilted.

    Enjoy. Makes 8 16 oz servings. Yum!

Directions

Serving Size: 16 oz