Dee's Hearty Veggie Soup
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 192.3
- Total Fat: 1.3 g
- Cholesterol: 4.6 mg
- Sodium: 371.2 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 9.7 g
- Protein: 11.3 g
View full nutritional breakdown of Dee's Hearty Veggie Soup calories by ingredient
Introduction
I love this soup...it's filled with veggies and is so good! I love this soup...it's filled with veggies and is so good!Number of Servings: 15
Ingredients
-
Chicken Breast, no skin, 4 ounces
Chicken Broth, 1 cup-Optional (8 fl oz)
2 Roma tomatos, chopped
Onions, raw, 2 cup, chopped
Carrots, raw, 3 cup, chopped
Cabbage, fresh, 4 cup, chopped
Celery, raw, 3 cup, chopped
Red Potato, 3 Small, chopped
Broccoli, fresh, 2 stems and crowns, chopped
Yellow Sweet Corn, Frozen, 3 cup kernels
Peas, frozen, 3 cup
Lima beans, frozen, baby, 3 cup
Green Beans (snap), 2 cup
Beans, navy, 1.5 cup
Water, tap, 16 cup (8 fl oz)
Pepper, black, 1 tbsp
Parsley, dried, 1 tbsp
Thyme, ground, 1 tbsp
Basil, 1 tbsp
Oregano, ground, 1 tbsp
Coriander leaf, dried, 2 tsp
Salt, 1 tsp
Directions
My recipe is huge. It freezes well and makes many meals.
I usually get chicken breasts and cut the chicken off the bone, leaving the bone covered. I use three. The boneless chicken is frozen and saved for for another meal.
In a large stockpot, simmer chicken breast bones in broth or water with onions, carrots, celery, (garlic if desired), and any other hard veggie.
Add 8 cups of water add boullion cubes if desired(2 or 3) and bring to a boil for 5 minutes.
Add 8 cups water and all other fresh and frozen vegetables and simmer, covered, for 5 minutes. (I usually use the whole bags of veggies, but you don't have to.)
Drain the liquid from the navy beans.
Add the herbs & spices according to your taste, stirring them in. Simmer this for 30-40 minutes, partially covered.
You can add almost any vegetable to this soup. Just remember to add the hard vegetables in at the start. Sometimes I will also add a can of tomatoe paste for a more rich soup.
Number of Servings: 15
Recipe submitted by SparkPeople user TELLY_1.
I usually get chicken breasts and cut the chicken off the bone, leaving the bone covered. I use three. The boneless chicken is frozen and saved for for another meal.
In a large stockpot, simmer chicken breast bones in broth or water with onions, carrots, celery, (garlic if desired), and any other hard veggie.
Add 8 cups of water add boullion cubes if desired(2 or 3) and bring to a boil for 5 minutes.
Add 8 cups water and all other fresh and frozen vegetables and simmer, covered, for 5 minutes. (I usually use the whole bags of veggies, but you don't have to.)
Drain the liquid from the navy beans.
Add the herbs & spices according to your taste, stirring them in. Simmer this for 30-40 minutes, partially covered.
You can add almost any vegetable to this soup. Just remember to add the hard vegetables in at the start. Sometimes I will also add a can of tomatoe paste for a more rich soup.
Number of Servings: 15
Recipe submitted by SparkPeople user TELLY_1.