June Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 72.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 80.7 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.7 g

View full nutritional breakdown of June Veggie Soup calories by ingredient


Introduction

just a change just a change
Number of Servings: 20

Ingredients

    4 c. chopped carrots
    6 c. chopped celery
    1 large onion, diced
    2 med. potato, diced
    3 Roma tomatoes, diced
    1 cup Lentils
    1 bunch broccoli, chopped
    2 c. peas, frozen
    6 c. water
    season to taste

Tips

I used rosemary and basil to flavor the vegetable soup. NO salt.


Directions

add chopped carrots, peas, onion, potatoes, broccoli, tomatoes to water and vegetable stock in crock pot and cook on high heat for 3 hours or until vegetables are done. Add peas and lentils, and cook one more hour.

Serving Size: 26 1 cup servings