Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 596.7 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 3.8 g

View full nutritional breakdown of Veggie Soup calories by ingredient


Introduction

Lots of veggies in this soup means a lot of nutrients and a very filling meal! Takes very little prep with the use of frozen vegetables. Easy weeknight meal. Lots of veggies in this soup means a lot of nutrients and a very filling meal! Takes very little prep with the use of frozen vegetables. Easy weeknight meal.
Number of Servings: 6

Ingredients

    olive oil - 3 Tbsp
    diced tomatoes, 1 can
    Cabbage, fresh, 2 cup, chopped
    Mixed Vegetables (pease, carrots, corn), frozen, .5 package (10 oz)
    *Potato, raw, 1 large (3" to 4-1/4" dia.)
    Onions, raw, 1 cup, chopped
    Carrots, raw, 1.5 cup, chopped
    *Pacific Natural Foods Organic Free Range Chicken Stock, 4 cup (switch to veggie stock for Vegatarian)
    Garlic, 3 tsp
    Mrs. Dash (R) Garlic & Herb Seasoning Blend, 3 tsp

Tips

This is great with a little parmasan cheese.


Directions

Heat large pot over med-high heat. Add olive oil and onion and sautee 1-2 minutes. Add carrot and garlic and continue to sautee for 2-3 minutes until onions are soft. Add diced tomatoes, stock and potatoes. Put lid on pot and bring to a slow boil, then turn down to a light simmer. Add cabbage, frozen veggies, and Italian Seasoning. Let simmer for 15 minutes. Add salt and pepper to taste.

Serving Size: 6 - 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GETFITSUMMER.