Summer Veggie Soup
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 122.5
- Total Fat: 3.4 g
- Cholesterol: 10.0 mg
- Sodium: 754.2 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 5.7 g
- Protein: 9.3 g
View full nutritional breakdown of Summer Veggie Soup calories by ingredient
Introduction
A great summer soup. A great summer soup.Number of Servings: 14
Ingredients
-
4.0 cup (8 fl oz) Chicken Broth
1.0 cup Beets, fresh
2.0 stalk Broccoli, fresh
1.0 head, large (about 7" dia) Cabbage, fresh
6.0 large (7-1/4" to 8-1/2" long) Carrots, raw
1.0 head, medium (5-6" dia) Cauliflower, raw
2.0 leek Leeks
3.0 cup, strips Green Peppers (bell peppers)
3.0 tomato Red Ripe Tomatoes
24.0 tbsp Hormel Bacon Bits
Directions
Roughly chop veggies.
Place veggies, broth and an additional 32 oz water in a large soup pot. Season as desired (I like to add ground ginger, cinnamon and red pepper flakes). Bring to a boil and let simmer for 30-45 minutes until veggies get tender. Transfer veggies in batches to a blender and thoroughly puree. Sprinkle in bacon bits.
Serving Size: 14 servings, 1 cup each
Number of Servings: 14.0
Recipe submitted by SparkPeople user ANIAIMER.
Number of Servings: 14.0
Recipe submitted by SparkPeople user ANIAIMER.
