Thick veggie soup
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.
Serving Size: Makes 10 bowls of soup.
Number of Servings: 10
Recipe submitted by SparkPeople user DMFAN28.