Vegetarian Veggie soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 342.1
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,142.3 mg
  • Total Carbs: 71.1 g
  • Dietary Fiber: 9.8 g
  • Protein: 9.6 g

View full nutritional breakdown of Vegetarian Veggie soup calories by ingredient


Introduction

very colorful soup full of veggies and vitamins. very colorful soup full of veggies and vitamins.
Number of Servings: 10

Ingredients

    Zucchini, 2 cup, sliced
    Summer squash, 2 cup slices
    Mushrooms, fresh, 2 cup
    Peas, fresh, 2 cup
    Onions, raw, 1 cup
    Garlic, 1 clove
    Baby Carrots, raw, 15 large
    Celery, raw, 1 cup
    Broccoli, fresh, 1 cup
    Sweet potato, 2 cup
    Beans, red kidney, 1 cup
    *Brown Rice, medium grain, 10 cup (cooked)
    Vegetable Broth, 10 cup

Directions

Chop all veggies, in large pot add all veggies and beans only to the broth. leave the rice and chicken to the side. Let boil then lower heat to med. let cook for about an hour or until the kidney beans are soft. When the kidney beans are soft serve in a bowl over a cup of rice
Makes 10 servings about 2 cups with the rice

Number of Servings: 10

Recipe submitted by SparkPeople user MYLILPRNCSSGRL.