Vegetable Soup (Rachael Ray)

Vegetable Soup (Rachael Ray)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 380.9
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,987.4 mg
  • Total Carbs: 66.4 g
  • Dietary Fiber: 16.1 g
  • Protein: 13.4 g

View full nutritional breakdown of Vegetable Soup (Rachael Ray) calories by ingredient
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Introduction

From book "Veggie Meals" From book "Veggie Meals"
Number of Servings: 5

Ingredients

    2 tbsp Extra Virgin Olive Oil
    .5 large Onions, raw (chopped)
    2 medium Carrots, raw (chopped)
    6 strip (4" long) Celery, raw (chopped)
    3 small (1-3/4" to 2-1/2" dia.) Potato, raw (chopped)
    2 cup Beans, red kidney (drained & rinsed)
    2 cup Chickpeas (garbanzo beans) (drained & rinsed)
    2 cup Hunt's Diced Tomatoes
    6 cup Vegetable Broth
    2 cup Spinach, fresh
    1.5 tsp Old Bay
    Salt, Pepper
    1 bay leaf

Tips

Recipe is a little calorie heavy, but delicious.


Directions

Heat a deep pot over medium to med-high heat. Add oil, onion, carrots, celery, potatoes, bay leaf, and Old Bay seasoning. Cover pot and cook veggies, 5 - 8 mins, stirring occasionally. Add beans, tomatoes and season with a little salt and pepper to taste. Add broth and bring to a boil. Simmer 8-10 minutes longer. Remove from heat and stir in spinach. When spinach wilts, place in bowls and serve.

Serving Size: Serving size = 2 cups

Number of Servings: 5

Recipe submitted by SparkPeople user HEYJENNT.

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