Homemade vegetable soup

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 40.8
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.9 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.4 g

View full nutritional breakdown of Homemade vegetable soup calories by ingredient


Introduction

I made my own vegetable stock so I'm not sure if the sodium is correct. I only used about 1 T. for 2 gallons of stock I made my own vegetable stock so I'm not sure if the sodium is correct. I only used about 1 T. for 2 gallons of stock
Number of Servings: 32

Ingredients

    1 medium Turnips
    2 cup, chopped Kale
    32 cup Homemade vegetable stock (by ABOGLESBEE)
    4 stalk, large (11"-12" long) Celery, raw
    15 beans (4" long) Green Beans (snap)
    2 cup, chopped Cabbage, fresh
    2 cup, chopped Carrots, raw
    2 cup, pieces or slices Mushrooms, fresh

Directions

8 tomatoes, 2 onions, 2 bunches green onions, top bottom and peel of 1 turnip, 5 carrots, 1/4 head cabbage with core, 1/2 bunch celery with root, 2 T. peppercorns, 1T. salt. I bring to a boil then simmer overnight. Strain broth, add ingredient list and cook till vegetables are tender.

Serving Size: Makes 32 1-cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user GMADEWIE.