Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.8
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 325.1 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 9.5 g
  • Protein: 7.4 g

View full nutritional breakdown of Veggie Soup calories by ingredient


Introduction

Most soup recipes boil down to the same basic things (no pun intended :)). Here I've thrown together my favorite ingredients and give or take most canned items are home canned with minimal salt. Most soup recipes boil down to the same basic things (no pun intended :)). Here I've thrown together my favorite ingredients and give or take most canned items are home canned with minimal salt.
Number of Servings: 8

Ingredients

    • Beans, red kidney, 1 cup
    • Beans, black, 1 cup
    • Chickpeas (garbanzo beans), 1 cup
    • Carrots, raw, 2 cup, chopped
    • Cabbage, fresh, 2 cup, shredded
    • Celery, raw, 2 stalk, chopped
    • Zucchini, 1 cup, sliced
    • Kale, 1 cup, chopped
    • Green Peppers (bell peppers), 0.5 cup, chopped
    • Red Peppers .5 cup, chopped
    • Yellow Peppers .5 cup chopped
    • Garlic, 3 tsp
    • Onions, raw, 1 cup, chopped
    • *Tomatoes, 2 cups chopped (canned or fresh)
    • Low Sodium Vegetable Broth, 4 cups
    • Cayenne Pepper (1tsp or to taste)
    *season to taste with whatever you prefer. Sometimes I leave it spicy, others I make it more like minestrone with italian herbs.


Tips

I recommend adding the cayenne pepper a little at a time and letting it cook a bit then taste it. The heat creeps up on you and you don't want it too spicy.


Directions

Chop up your onions and sautee them slightly with a little oil of choice (i like coconut oil or olive oil) once they turn translusent toss in the garlic and sautee just a little bit longer then add your broth. Chop everything else up and toss in. You can add more water or broth to get the ratio right for how you like your soup. Add your spices and seasonings (tips below on that one). Cook until all the veggie's are cooked to your preferred consistancy. Enjoy. :)

Serving Size: Should make about 8 1-cup Servings (i am not good at figuring that part out)

Number of Servings: 8

Recipe submitted by SparkPeople user WRITERGIRL79.