Vegetable soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 80.4
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 429.0 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Vegetable soup calories by ingredient



Number of Servings: 13

Ingredients

    2 c. green cabbage, chopped fine
    2 c. purple cabbage, chopped fine
    2 c. sliced carrot
    1 c. diced celery
    1 c. diced onion
    1 large potato, diced
    1 can diced tomatoes, with herbs if preferred
    1/2 can tomato paste
    4 c. water or chicken broth
    2 c. v8 juice
    1 tb. EVOO
    dried herbs
    salt and pepper

Directions

Shred cabbages and begin sauteing in 1 tbl EVOO. Add diced onion, carrot, celery, potato and saute until tender. Add 4 c. water or broth and 2 c. V8 cocktail. Add 1 can diced tomatoes. Stir in 1/2 can tomato paste. Bring to a boil and reduce heat. Simmer for 25-30 minutes. Add basil, oregano, garlic powder, onion powder and salt and pepper to taste.

Serving Size: Makes 13 1-cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user ILAUGH1221.