Roasted vegetable soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 225.5
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 371.2 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 3.5 g
- Protein: 4.5 g
View full nutritional breakdown of Roasted vegetable soup calories by ingredient
Introduction
Delicious roasted vegetables in low sodium chicken broth base Delicious roasted vegetables in low sodium chicken broth baseNumber of Servings: 10
Ingredients
-
Home made roasted vegetables
Salt & Pepper
Oregano
Basil
Dill
Parsley
Tomato sauce
Organic Chicken Broth
Directions
Roast seasoned vegetables until browning
Add all to large stock pot
Add chicken broth, tomato sauce, coucous and additional seasoning to taste.
Simmer for 2 to 3 hours, then cool. Package in ziplok containers and refrigerate for next day consumption or freeze.
Serving Size: Makes 10 ziplok containers with screw on lid
Number of Servings: 10
Recipe submitted by SparkPeople user BWEAR2013.
Add all to large stock pot
Add chicken broth, tomato sauce, coucous and additional seasoning to taste.
Simmer for 2 to 3 hours, then cool. Package in ziplok containers and refrigerate for next day consumption or freeze.
Serving Size: Makes 10 ziplok containers with screw on lid
Number of Servings: 10
Recipe submitted by SparkPeople user BWEAR2013.