quick vegetable soup
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 90.0
- Total Fat: 1.8 g
- Cholesterol: 1.8 mg
- Sodium: 277.5 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.4 g
- Protein: 4.3 g
IntroductionRich tomatoe sauce with easy variations to keep it from getting boring, this soup is a satisfying treat. Even those who aren't fond of vegetables have enjoyed this soup. Rich tomatoe sauce with easy variations to keep it from getting boring, this soup is a satisfying treat. Even those who aren't fond of vegetables have enjoyed this soup.
1 small onion (can use a small bunch of green onion)
2-3 cloves garlic
6C water (can mix with broth, adds more salt content)
4C Frozen mixed vegetables of your choice
1/2C Edemame' (or to liking)
1 can 50% Less Sodium kidney beans
1 jar spagettii sauce (my favorite is a chuncky garden blend)
1/8t cayenne or to taste ( 1/8t if you want a warm kick. Remember it gets hotter the longer it cooks or sits.)
I have used the California and Normandy Blend frozen vegetables, as well as the frozen vegetable soup blends. I avoid blends with potatoes, but that is a personal choice with the tomatoe sauce base. I have included edemame' and kale for their phytonutrient value which has been reported to combat fat cell storage, but all vegetable combinations are optional. This soup freezes well in individual portions.
Eat now for al dente vegetables and lighter soup. Cook for up to two hours for a richer taste (add water as necessary).
Serving Size: Makes approx. 10 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user JNORSTAR.