Garden Vegetable Soup

Garden Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 150.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 140.2 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 6.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Garden Vegetable Soup calories by ingredient


Introduction

This recipe is a great way to use your garden vegetables or vegetables from the farmers market. It is lower in sodium than most canned soups. It tastes so good you'll eat it hot or cold. Enjoy! This recipe is a great way to use your garden vegetables or vegetables from the farmers market. It is lower in sodium than most canned soups. It tastes so good you'll eat it hot or cold. Enjoy!
Number of Servings: 10

Ingredients

    4 large Potatoes,peeled and cubed
    3 large Carrots, sliced
    1 large Onions, chopped
    3 cups Water
    2 cups fresh Green Beans (snap), chopped
    1 medium Zucchini and 1 medium Yellow Squash (4 cups), sliced half moon
    1- 11.5 can Low sodium V8 Vegetable Juice
    1- 11.5 can Original V8 Vegetable Juice
    1 tsp dried Parsley
    1 tsp Garlic powder
    1 dash Salt,
    1 dash Black Pepper
    2 Bay Leafs

Directions

In a large sauce pan, combine the potatoes, carrots, onions, salt, pepper and water. Bring to a boil.
Reduce heat and let simmer for an additional 25 minutes or until tender.
Add remaining ingredients.
Cover and let simmer, stirring occasionally, 30 minutes longer or until heated through.
Discard bay leafs before serving.

Serving Size: Makes 10 1.5 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user ISHAW2000.