Fire Roasted Tomato & Vegetable Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 132.5
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 697.7 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 4.4 g
- Protein: 5.7 g
View full nutritional breakdown of Fire Roasted Tomato & Vegetable Soup calories by ingredient
Introduction
I modeled it after the similar soup at McAlister's Deli I modeled it after the similar soup at McAlister's DeliNumber of Servings: 12
Ingredients
-
2 serving Fire Roasted Tomatoes,1- 14.5oz can- ALDI
1 serving Red Gold Tomato Puree-1 can
2 cup Simply Nature Organic Vegetable Broth (by PDMORGAN73)
7 cup (8 fl oz) Water, tap
2 tsp Salt
1.5 tsp crushed red pepper flakes (by TORI7HARRISON)
4 clove Garlic crushed
1 medium (2-1/2" dia) Onions, raw chopped
1 medium Zucchini, baby chopped
1 cup kernels Yellow Sweet Corn, Frozen
1 cup Peas, frozen
1 cup, chopped Carrots, raw chopped
1 cup, chopped Kale
1 serving 1 Med. Green Bell Pepper chopped
1 cup Ancient Harvest Traditional Whole Grain Quinoa rinsed
Bay leaf-2 whole
dried Thyme- 1 tsp.
1 LB. Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
Directions
Chop all vegetables, put all in pot and bring to boil. Simmer for about 30 minutes. Rinse dry quinoa and add to soup. Simmer until done. Remove bay leaves.
Adjust seasonings to taste. May need to adjust water measurements. I used water to rinse out cans of tomatoes too, but when done I did measure out the soup and it made 12 servings at 1 1/2 cups each.
Serving Size: 12 servings-- 1 1/2 cups each
Adjust seasonings to taste. May need to adjust water measurements. I used water to rinse out cans of tomatoes too, but when done I did measure out the soup and it made 12 servings at 1 1/2 cups each.
Serving Size: 12 servings-- 1 1/2 cups each
