Bab's Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 103.8
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 421.9 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.7 g

View full nutritional breakdown of Bab's Veggie Soup calories by ingredient


Introduction

This veggie soup is very versatile. Add whatever veggies you have on hand or like to make it your own recipe. I have cooked shredded chicken and roast on hand to be added for those who want meat in their soup. This veggie soup is very versatile. Add whatever veggies you have on hand or like to make it your own recipe. I have cooked shredded chicken and roast on hand to be added for those who want meat in their soup.
Number of Servings: 16

Ingredients

    1 Tbsp Extra virgin olive oil
    1 small onion diced
    1 lg celery rib with leaves (sliced)
    6 med carrots (sliced)
    1-2 tsp garlic (chopped)

    7 cups water
    4 cups vegetable broth ( 2-14 oz cans)
    1 can tomato paste
    1 can diced tomatoes
    1/2-1 Tbsp ground cumin
    1 tsp cayenne pepper
    1 Tbsp dried parsley
    1 Tbsp fresh cilantro (chopped)
    1 can organic pinto beans (drained and rinsed)
    1/2 head cabbage (shredded)
    11/2 cups fresh green beans (cut in pieces)
    4 oz fresh sliced mushrooms
    6 oz baby spinach (chopped)
    4 cups cooked potatoes(diced)
    salt and pepper to taste


Directions

Saute the onion, celery, carrots, and garlic in oil until softened. Add rest of ingredients and simmer until vegetables are cooked but not mushy. May need to adjust cumin and cayenne powders to taste.

Serving Size: 16 - cup servings