Andi's Veggie Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 272.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 954.7 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 15.3 g
- Protein: 13.9 g
View full nutritional breakdown of Andi's Veggie Soup calories by ingredient
Introduction
Delicious, vegan, veggie soup! Delicious, vegan, veggie soup!Number of Servings: 10
Ingredients
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Chopped Spinach (1-2 cups of leaves)
Celery (1-2 stalks, chopped)
Carrots (1/2 cup, chopped)
Green Beans (2 cups)
Green Pepper (1 bell pepper chopped)
Asparagus (5-7 stalks, chopped)
Garlic (3 cloves, chopped)
Potato (2-4 peeled & chopped)
Corn (frozen, 1/2 cup)
Black Beans (1 can)
Red Beans (1 can)
Pinto Beans (1 can)
Vegetable Broth (2 cartons)
Tomato Paste (1 can)
Mixed Vegetables, frozen (2 bags or 1 family size bag)
Peas, frozen (1 bag)
Corn, frozen (1/2 bag)
Directions
Chop all fresh veggies.
Saute the garlic with some chopped peppers & olive oil while bringing the broth to a boil in a soup pan.
Add the can of tomato paste & stir until dissolved.
Add chopped veggies, beans, and stir.
Bring to a boil for 10 minutes, then simmer on low for 3-4 hours.
Season to taste as it cooks. (I used a little garlic & onion salt.)
Serving Size: Makes 8-10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANDICRANE.
Saute the garlic with some chopped peppers & olive oil while bringing the broth to a boil in a soup pan.
Add the can of tomato paste & stir until dissolved.
Add chopped veggies, beans, and stir.
Bring to a boil for 10 minutes, then simmer on low for 3-4 hours.
Season to taste as it cooks. (I used a little garlic & onion salt.)
Serving Size: Makes 8-10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user ANDICRANE.