2.23.12 Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.7
  • Total Fat: 0.9 g
  • Cholesterol: 1.9 mg
  • Sodium: 478.2 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 4.8 g

View full nutritional breakdown of 2.23.12 Vegetable Soup calories by ingredient
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Vegetable Soup Vegetable Soup
Number of Servings: 8


    3 leeks, bulb and white/light green parts
    2 large bell peppers
    6 parsnips, peeled (or unpeeled)
    5 stalks of celery
    1/2 head of cabbage (can use full head if it fits in your pot)
    6 bouillon cubes (I used 3 reg chicken and 3 sodium free beef)
    24 oz of V8 (or 35 oz can of tomatoes in sauce)
    water to cover all ingredients
    any spices you like


Add whatever broth you like- vegetable, low sodium, all chicken. Add cooked sausage or meatballs or tofu. As long as you do not add potatoes, this freezes well.


Chop all vegetables, crush/chop garlic (if not already) and put in a big pot. Add bouillon/broth and cover all ingredients with water. Bring to a boil. Boil 10 min, then reduce heat and simmer another 10 min or until vegetables are tender.

Serving Size: 8 1-2 cup servings, varies pending vegetables/water used

Number of Servings: 8

Recipe submitted by SparkPeople user VMS0419.

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