Soup veggies

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 100
  • Amount Per Serving
  • Calories: 15.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.7 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 0.6 g

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

Submitted by:


Use whatever vegetables you have. These are just what we happened to have this time. Use whatever vegetables you have. These are just what we happened to have this time.
Number of Servings: 100


    *Peppers, sweet, fresh, 2 medium
    Celery, raw, 4 stalk, medium
    Leeks, 100 grams (2 medium leeks)
    *Swede, raw, 100 gram(s) (1/2 small swede)
    Zucchini, 275 grams (3 medium)
    Carrots, raw, 260 grams (2 very large)
    Butternut Squash, 550 grams (1/2 medium)
    *Eden Foods Organic Navy Beans, No Added Salt, 1 can
    *Kohlrabi, 375 gram(s) (1 large)
    Yellow Sweet Corn, Frozen, 2 cup kernels
    Peas, frozen, 2 cup


These can be used for soups and stews, shepherds' pies and anything else you like.


Wash or peel vegetables. Remove pepper seeds, leek tops and celery leaves. Drain and rinse beans. In food processor, chop peppers, then slice celery and leeks, then grate turnip, zucchini, carrots, squash and kohlrabi. Place everything in a very large bowl and add the beans, peas and corn. Mix well with a large spoon. Spoon into smallish freezer bags (I use Ziploc Medium) about half full, then squeeze out the air and seal. Flatten each bag to make a sheet of veggies and freeze them. To use, break off about 1/4 of a bag's worth (for 2 people) and add to 2 cups chicken stock or whatever else you like. Bring to a boil, turn down heat and simmer for 15 minutes.

Serving Size: Makes 100 servings of soup. Keep frozen.

Number of Servings: 100

Recipe submitted by SparkPeople user LESLEY210.


Rate This Recipe