Veggie Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 109.6
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 274.4 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.9 g
- Protein: 7.1 g
View full nutritional breakdown of Veggie Soup calories by ingredient
Introduction
This is an easy dump recipe that can be adapted in multiple ways.Vegetarian
Different veggies
Add pasta or barley
Mix up the spices This is an easy dump recipe that can be adapted in multiple ways.
Vegetarian
Different veggies
Add pasta or barley
Mix up the spices
Number of Servings: 8
Ingredients
-
0.6 package (10 oz) yields Okra, frozen, cooked
1.8 package (10 oz) Peas and carrots, frozen
1 Cup Edamame, frozen, prepared
340 grams Yellow Sweet Corn, Frozen
32 oz Kirkland Chicken Stock
Tips
Make to your taste
Directions
Dump in Crockpot:
18 oz Frozen Peas and Carrots
6 oz Frozen Corn
6 oz Frozen Okra
8 oz Frozen Edamame
Add:
14.5 oz canned diced Tomatoes
32 oz Chicken stock
Add seasonings to taste:
I added:
2 tsp Poultry seasoning
1 tsp Garlic Salt
1/2 tsp Old Bay Seasoning
1/2 tsp Onion Powder.
Cook on High for atleast 4 hours
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AUNTIEKELLY.
18 oz Frozen Peas and Carrots
6 oz Frozen Corn
6 oz Frozen Okra
8 oz Frozen Edamame
Add:
14.5 oz canned diced Tomatoes
32 oz Chicken stock
Add seasonings to taste:
I added:
2 tsp Poultry seasoning
1 tsp Garlic Salt
1/2 tsp Old Bay Seasoning
1/2 tsp Onion Powder.
Cook on High for atleast 4 hours
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user AUNTIEKELLY.