12 Veggie Vegetarian Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 155.1
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 483.3 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 7.6 g
- Protein: 7.2 g
View full nutritional breakdown of 12 Veggie Vegetarian Soup calories by ingredient
Introduction
I make this soup a lot because it uses up a lot of veggies that I may not have another plan for. It's super yummy and with the addition of a can of red beans and the potatoes, it's super filling too. I usually just add a bunch of whatever I have on hand to the pot and add Italian seasoning. I make this soup a lot because it uses up a lot of veggies that I may not have another plan for. It's super yummy and with the addition of a can of red beans and the potatoes, it's super filling too. I usually just add a bunch of whatever I have on hand to the pot and add Italian seasoning.Number of Servings: 8
Ingredients
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1 cup Ronconi Acini Di Peppe Pasta
3 small potatoes, diced (skin on)
1 cup, chopped or diced Broccoli, fresh
1 cup, shredded carrots (Organic)
1 cup Cut Green Beans, Frozen
1/2 cup Peas, frozen
1/2 cup kernels Yellow Sweet Corn, Frozen
1 cup diced green and yellow zucchini, fresh (1/2 cup each)
2 cup Bell peppers (Green, Red, Yellow, Orange) (1/2 c. each)
1 cup, chopped Onions, raw
1 T Garlic, Minced (from a jar)
1(14 oz.) can tomatoes & green chilies
1 can Dark Red Kidney Beans
2 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
4-6 cups Water, tap
1 tbsp Basil
1 tbsp Parsley
1 tsp Pepper, black
Tips
*The pasta is the same kind that is used in Italian Wedding Soup
*This recipe can easily be made Vegan by using vegetable broth instead of chicken broth.
*You can easily add diced, cooked chicken breast to this to make a flavorful chicken soup for those who want meat.
*One cup is about one ladle full of soup.
Directions
1. Add all veggies to pot.
2. Add chicken broth, and water.
3. Add herbs and pepper.
4. Let simmer about 30 minutes.
5. Add more water as needed and add pasta.
6. Let simmer until pasta is done (about another 30 minutes.)
Stir frequently.
Serving Size: Makes 6-8 Servings (2 Cups of Soup Per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user JA_NOLAN.
2. Add chicken broth, and water.
3. Add herbs and pepper.
4. Let simmer about 30 minutes.
5. Add more water as needed and add pasta.
6. Let simmer until pasta is done (about another 30 minutes.)
Stir frequently.
Serving Size: Makes 6-8 Servings (2 Cups of Soup Per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user JA_NOLAN.