Sandy's Homemade Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 85.1
  • Total Fat: 1.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,610.4 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.9 g

View full nutritional breakdown of Sandy's Homemade Vegetable Soup calories by ingredient
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Introduction

Great tasting low calorie soup. You can add beef, chicken or sausage and just adjust your calorie count. Great tasting low calorie soup. You can add beef, chicken or sausage and just adjust your calorie count.
Number of Servings: 8

Ingredients

    1 1tsp Olive Oil
    1 cup Onion (raw), chopped
    1 cup, chopped Carrots, raw
    1 cup, diced Celery, raw
    1 cup, sliced Zucchini
    1 cup yellow squash
    1 cup, chopped Green Peppers (bell peppers)
    1 cup Cauliflower, raw
    10 oz Beans, Green Cut Frozen
    1 cup, pieces or slices Mushrooms, fresh
    2 T Tomato Paste
    2 tsp TONE'S granulated garlic
    1 tsp Salt
    1/2 tsp Pepper, black
    1 T Italian Seasoning
    8 cup (8 fl oz) Chicken Broth
    28 oz Canned Diced Tomato

Directions

Heat oil in large pot or Dutch oven over medium-high heat. Add onion, carrot and celery. Cook 8 minutes, stirring occasionally.
Add zucchini, yellow squash, cauliflower and bell pepper and cook 5 more minutes, stirring occasionally.
Stir in tomato paste, garlic, salt, Italian seasoning and black pepper. Cook 1 minute. Stir in broth and tomatoes (with juice), bring to a boil.
Stir in green beans and mushrooms; cook about 15 minutes more and let sit for 10 minutes before serving. Enjoy

Serving Size: Makes 8 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user WACCAWHO.

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