Molloys Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 92.6
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 367.9 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.8 g
- Protein: 1.7 g
View full nutritional breakdown of Molloys Vegetable Soup calories by ingredient
Introduction
Yummy light and tasty homemade Veg Soup Yummy light and tasty homemade Veg SoupNumber of Servings: 6
Ingredients
Broth, Vegetable, Clearly Organic, Best Choice, 3.5 cup (remove)
*Tomatoes, red, ripe, canned, whole, no salt added, 1 cup (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
Green Peppers (bell peppers), 0.5 cup, chopped (remove)
*Peppers, sweet, red, fresh, .5 cup, chopped (remove)
Yellow Peppers (bell peppers), 100 grams (remove)
Onions, raw, 1 cup, chopped (remove)
Zucchini, baby, .5 medium (remove)
Eggplant, fresh, .5 cup, cubes (remove)
Celery, raw, 2 stalk, large (11"-12" long) (remove)
Carrots, raw, 1 medium (remove)
Cabbage, fresh, 1.5 cup, chopped (remove)
Italian spices, Garlic and herb sea salt to taste
Tips
(I sometimes add a few sprinkles of Parm cheese on top when served)
Directions
Put oil in pot with Onions, Garlic, Spices and celery. Cook till soft.
Add peppers cook 5 min.
Add all other veg with 3 tsp of broth. Cook until soft.
Add Broth and Tomatoes.
in the last 10 mins add Zucchini and egg plant.
Feel free to add water and spices to taste. Simmer until flavor rich and vegs are tender.
Serving Size: Makes 6/1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOLLOYMOM.
Add peppers cook 5 min.
Add all other veg with 3 tsp of broth. Cook until soft.
Add Broth and Tomatoes.
in the last 10 mins add Zucchini and egg plant.
Feel free to add water and spices to taste. Simmer until flavor rich and vegs are tender.
Serving Size: Makes 6/1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOLLOYMOM.