"Roasted" Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 58.3
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 529.8 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.3 g

View full nutritional breakdown of "Roasted" Vegetable Soup calories by ingredient


Introduction

Easy, Quick, Simple, Delicious Healthy Soup. Easy, Quick, Simple, Delicious Healthy Soup.
Number of Servings: 12

Ingredients

    1 Medium Yellow Squash diced
    1 Medium Zucchini diced
    4T of Onion diced
    1 Can Green Beans (drained)
    1 Can Peas (drained)
    1 Can Carrots (drained)
    1 Can Veg-all (drained)
    1 Can Hunts Fire Roasted Diced Tomato
    1 Celery stick diced
    1 Can (340ml) of V8 original
    1.5C Chicken Broth (or until desired broth is achieved)
    1t Basil (dried)
    1.5t Parsley (dried)
    3/4t Celery Salt
    1/2t Onion Powder (optional)
    1/2t Garlic Powder (optional)
    Pepper to taste



Tips

The flavor will enhance if refrigerated overnight and it is perfect for reheating.

You could also "roast" the squash and zucchini in the broiler or on a grill before making this and skip the very first step if you want a deeper roasted flavor.


Directions

Put a Large Pot onto the stove on Med-High Heat. Dice squash, zucchini & onion then add to pot. Let them slightly brown stirring frequently. Don't worry if a lil' sticks to the bottom, this will add extra flavor, you just don't want it to burn.

When there is a little golden color (to your preference), add the remaining ingredients.

Bring to a boil and lower the heat to med-low. Continue to boil for 10min or until the veggies have softened.

Let set to desired serving temperature.

Serving Size: Makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MJBENSCH.