Veggie soup

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 75.5
  • Total Fat: 1.5 g
  • Cholesterol: 2.6 mg
  • Sodium: 188.9 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.2 g

View full nutritional breakdown of Veggie soup calories by ingredient
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really simple soup with random vegatable really simple soup with random vegatable
Number of Servings: 7


    1 medium/large onion (yeilds about 1 cup)
    1 large green bell pepper (or any bell pepper)
    1 stock of celery (I took one I bought and just choped off the ends)
    1 large tomato
    mushrooms (I had 1.5cups worth)
    chicken stock about 2.5 cups
    water equal to the chicken stock used


Give the seasons time to "meld" before adding more. The longer the soup boils the more the taste comes out.


Put a little oil in the bottom of a large pot.

While oil is heating, chop onion.

Add onion

Chop Bell pepper

Add bell pepper, & stir

Chopp celery

Add celery & stir

Chop garlic & add

Chop tomato

Add tomato & stir

Once everything is cooked to your likely add equal parts water and chicken stock.

Chop mushrooms

Add mushrooms and stir for a min or so

Add seasonings to your taste

Allow to cook (rolling boil) until vegetables are tender and soup has the desired taste.

Serving Size: makes 7 2 cup serving

Number of Servings: 7

Recipe submitted by SparkPeople user COFFEE-ADDICT.

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