Tomato Based Vegetable Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 143.0
- Total Fat: 0.6 g
- Cholesterol: 0.8 mg
- Sodium: 749.5 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 7.0 g
- Protein: 6.4 g
View full nutritional breakdown of Tomato Based Vegetable Soup calories by ingredient
Number of Servings: 10
Ingredients
-
3/4 C mixed beans
3/4 C small red beans
1 can green beans drained
1 can sliced carrots drained
1 can diced tomatoes not drained
1 bag frozen squash
1/3 C fozen spinich
2 cans tomato soup
5 cans water
1 cup chicken broth
(**Do not use the measurements that are used for nutrition calculation, however, nutrition calculation should be close to accurate**)
Directions
Cook squash and spinich as directed on package. Combine all ingredients in large pot including cooked squash and spinich. (Prior to adding beans soak for 8-10 hours in cold water to soften) Season as you please. (Garilc, Basil Leaves, Salt, Pepper, Onion Power, etc.) Add tomato soup, chicken broth, and using the tomato soup cans, add five cans worth of water. Mix and cook on medium for 30-45 minutes. Cool and serve.
Number of Servings: 10
Recipe submitted by SparkPeople user BOWLER729.
Number of Servings: 10
Recipe submitted by SparkPeople user BOWLER729.
