Vegan vegetable soup

Vegan vegetable soup
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 292.0
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,468.8 mg
  • Total Carbs: 56.9 g
  • Dietary Fiber: 13.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Vegan vegetable soup calories by ingredient


Introduction

Go to vegan low cal, low fat vegetable soup. Go to vegan low cal, low fat vegetable soup.
Number of Servings: 1

Ingredients

    0.5 cup, chopped Onions, raw
    0.5 cup, chopped Carrots, raw
    1.0 stalk, large (11"-12" long) Celery, raw
    0.5 cup, chopped or diced Broccoli, fresh
    0.5 cup Squash - Yellow and Zucchini
    0.5 cup Chickpeas (garbanzo beans)
    1.0 cup Great Value Diced Tomatoes (in Tomato juice)
    4.0 serving(s) chefs cupboard vegetable cooking stock

Directions

Saute carrot, onion, and celery in 2 tbsp of the vegetable both. Chop the remaining vegetables. Add vegetable to sauted mixture once soft. Add 32 oz of vegetable stock and one can diced tomato. Add half can of garbanzo beans. Season to your liking. I use garlic powder, onion powder and italian seasoning. Cook until vegetable are soft.

Serving Size: 1 cup

Number of Servings: 1.0

Recipe submitted by SparkPeople user EVANLUK67.