Spaghetti Squash vegetable soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 137.4
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 784.7 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 7.0 g
- Protein: 8.8 g
View full nutritional breakdown of Spaghetti Squash vegetable soup calories by ingredient
Number of Servings: 10
Ingredients
-
3 cans of chicken, beef or vegetable broth
1 can red kidney beans
1 can black eyed peas
1 cup celery
3 cups spaghetti squash
1 can diced tomatoes
1 onion
3 carrots
3 cloves garlic
1/8 teaspoon pepper
2 teaspoons basil
1 teaspoon oregano
Directions
You can do this in a slow cooker for 5 hours or on the stove for an hour on simmer.
Chop all vegetables up including garlic. Combine all ingredients. Stir. Cook in slow cooker for 4 hours on high, this produces nice crunchy vegetables. Or you can cook on stove for maybe an hour on simmer after bringing to a boil.
Number of Servings: 10
Recipe submitted by SparkPeople user KITCORPS.
Chop all vegetables up including garlic. Combine all ingredients. Stir. Cook in slow cooker for 4 hours on high, this produces nice crunchy vegetables. Or you can cook on stove for maybe an hour on simmer after bringing to a boil.
Number of Servings: 10
Recipe submitted by SparkPeople user KITCORPS.