Thick veggie soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 183.2
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 304.3 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 9.8 g
  • Protein: 11.0 g

View full nutritional breakdown of Thick veggie soup calories by ingredient


Introduction

I make this for lunches at work. I fill 5 small mason jars to take in lunch bag, plus enough for 5- 7 bowls at home. I usually end up with 10 servings from one pot. I make this for lunches at work. I fill 5 small mason jars to take in lunch bag, plus enough for 5- 7 bowls at home. I usually end up with 10 servings from one pot.
Number of Servings: 10

Ingredients

    1 cup, chopped Cabbage, fresh
    1 cup, chopped Broccoli, fresh
    1.5 cup, sliced Zucchini
    2 cup, chopped Carrots, raw
    2 cup, diced Celery, raw
    3 cup diced Potato, raw
    2 cup, cubes Sweet potato
    2 cup, chopped or sliced Red Ripe Tomatoes
    1 cup Bob's Red Mill TVP
    1 cup Spinach, frozen
    4 clove Garlic
    1 cup, chopped Onions, raw
    2 cup Beans, pinto
    1 tsp Salt
    1 tsp Pepper, black
    1 tsp Rosemary
    1 tsp Thyme, ground
    1 tsp Sage, ground

Directions

Saute onion and garlic in olive oil till onion translucent. Add veggies, broth and spices (experiment with spices and amounts - mine is different every time). Cook till veggies cooked to preference.

Serving Size: Makes 10 bowls of soup.

Number of Servings: 10

Recipe submitted by SparkPeople user DMFAN28.