Herbed Veggie Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 843.8 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 9.6 g

View full nutritional breakdown of Herbed Veggie Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Super Yummie, even without tempeh! Super Yummie, even without tempeh!
Number of Servings: 5


    1 tsp. Olive Oil
    1 Large Sweet Yellow Onion, diced
    8 oz. Organic Tempeh cut into 1/4" cubes
    3 Celery Stocks, chopped into small pieces
    2 tsp. dried thyme
    2 tsp. dried marjoram
    1 small sweet potato, peeled and cut into 1/4" cubes
    2 Cups Chopped Brussels Sprouts
    1-14.5 ox can of organic fire-roasted tomatoes
    4 cups low sodium veggie broth
    2 cups chopped spinach, fresh or frozen
    sea salt to taste
    ground pepper to taste


In large stockpot, heat oil overmedium heat nad saute' onion and garlic until soft. Add tempeh and saute' until slightly brown. Add celery, carrots, thyme, and marjoram and stir together. Cook for another 5 minutes or until carrots are soft. Add sweet potato, brussels sprouts, tomatoes and broth. Turn heat down to simmer and cook for about 30 minutes, until sweet potatoes are soft. Add spinach and stir.

Serving Size: Makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user CJROARK.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.