homemade vegetable soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 149.7
  • Total Fat: 3.7 g
  • Cholesterol: 7.5 mg
  • Sodium: 1,518.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 7.6 g
  • Protein: 6.0 g

View full nutritional breakdown of homemade vegetable soup calories by ingredient


Introduction

Everything is fresh and homemade. No preservatives. Everything is fresh and homemade. No preservatives.
Number of Servings: 2

Ingredients

    Slice Zucchini, carrot, celery, onion and sauté in oil until al dente (On low for about 10 minutes). In a soup pot add broth and spinach and raw corn (for crunch) and bring to a quick boil. Add sauteed vegetables and cook for 2 minutes more. Serve.

Directions

Slice Zucchini, carrot, celery, onion and sauté in oil until al dente (On low for about 10 minutes). In a soup pot add broth and spinach and raw corn (for crunch) and bring to a quick boil. Add sauteed vegetables and cook for 2 minutes more. Serve.

Serving Size: 2-3 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JOKELY.