Veggie Harvest Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 45.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 755.6 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 1.5 g

View full nutritional breakdown of Veggie Harvest Soup calories by ingredient



Number of Servings: 12

Ingredients

    ##Cauliflower, raw, 1.5 cup (remove)
    ##Celery, raw, 2 stalk, large (11"-12" long) (remove)
    ##Parsley, 3 tbsp (remove)
    ##Thyme, fresh, 1 tsp (remove)
    ##*2 tsp Italian Seasoning, 1 serving (remove)
    ##*Kitchen Basic Vegetable Stock, 4 cup (remove)
    ##Water, tap, 5 cup (8 fl oz) (remove)
    ##*Celtic Sea Salt (Light Grey), Coarse Grain (The Grain & Salt Society), 5 tsp (remove)
    ##Pepper, black, 2 tsp (remove)
    ##Cabbage, fresh, 2 cup, chopped (remove)
    ##Zucchini, 3 cup, sliced (remove)
    ##1 Med. Green Bell Pepper, 1 serving (remove)
    ##Canned Tomatoes, 2 cup (remove)
    ##broccoli slaw (broccoli, carrots, red cabbage), shredded, .75 cup (remove)
    ##*Extra Virgin Olive Oil, 1 tbsp (remove)
    ##Garlic, 3 clove (remove)

Directions

Saute all vegetables and herbs in olive oil until soft, but not brown. Add garlic and saute until fragrant - about 30 seconds. Add stock, canned tomatoes and water. Bring to a gentle boil. Cover and reduce heat to low and simmer for one hour, then serve.

Serving Size: makes 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user SUSANMMCCABE.