Vegetable Soup (Vegitarian)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 105.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.0 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 2.6 g

View full nutritional breakdown of Vegetable Soup (Vegitarian) calories by ingredient
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There are so many vaiations you can do to this recipe. I often add differing vegetable to the homemade stock. There are so many vaiations you can do to this recipe. I often add differing vegetable to the homemade stock.
Number of Servings: 12


    Butternut Squash, (1 med peeled and cut up in chunks)
    Sweet potato, 2- 5" long chopped with peel
    Cabbage, fresh, 3 cup, chopped
    Carrots, raw, 2 medium chopped
    Onions, raw, 1 cup, chopped
    Cabbage, fresh, 3 cup, chopped
    Garlic, 3 tsp powder or chopped, less if wish
    *Oregeno, 1 tsp
    Basil, 2 tbsp

    * remember to take seeds out of squash, and just cut up into big chunks small enough to almost cover and cook. Mashing afterward takes care of the size later.


I often swap the cabbage for rice, broccoli, spiniach, or beans depending upon my mood. The veggies can be altered too, but the stock should be made with the squash and veggie broth to remain vegitarian. Others may add chicken broth and chicken.


Cook cut up and peeled squash along with cut up sweet potatoes in large pot filled 1/4 with water. After cooked thoroughly this is mashed into the broth. While cooking broth. Add all other ingredients to another pot and cook thoroughly, leaving the cabbage ( or spinach etc. your choice) out to be added to broth and simmered until cooked. After cabbage is absorbed enough to make room, add the other ingredients to the large pot of broth mixture. Pepper to taste as needed and enjoy.

Serving Size: Makes 10 to 12 1 to 11/2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user LWHALEN66.

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