Curry Vegetable Soup
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 104.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 815.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.0 g
- Protein: 3.0 g
View full nutritional breakdown of Curry Vegetable Soup calories by ingredient
Introduction
Hearty vegetable soup that can be made in a few minutes. Seasonings can be adjusted for a more spicy favor. Hearty vegetable soup that can be made in a few minutes. Seasonings can be adjusted for a more spicy favor.Number of Servings: 7
Ingredients
-
Frozen Vegetables
Diced Tomatoes
Tomato Sauce
Kale
Beef Bouillon Cubes
Frozen Pepper/onion Blend
Garlic
Cumin
Garam Masala
Black Pepper
Thyme
Curry
Bay leaf
Oregano
Tips
Add beans or peanut butter for added favor and protein.can substitute spinach for kale.
Directions
If using a pressure cooker: place all ingredients into pot and pressure for 5 minutes.
Stove top method: place all ingredients into a large pot and cook until boiling. Lower temp to simmer for about 25 minutes or until veggies are tender.
Serving Size: 6 hearty bowls
Stove top method: place all ingredients into a large pot and cook until boiling. Lower temp to simmer for about 25 minutes or until veggies are tender.
Serving Size: 6 hearty bowls