vegetable hodge-podge soup

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 124.9
  • Total Fat: 1.6 g
  • Cholesterol: 0.4 mg
  • Sodium: 376.3 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.1 g

View full nutritional breakdown of vegetable hodge-podge soup calories by ingredient
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Number of Servings: 36


    2 C chopped onion
    2 C chopped carrots
    1.5 T olive oil
    6 C low sodium, 100% fat free chicken broth
    3 C 100% fat free vegetarian vegetable broth
    4 C water
    1 C macaroni-uncooked
    1 15oz can black beans drained and rinsed
    1 C lentils 1/2 C brown rice
    1/2 C Barley
    3 med. stalks celery, thinly sliced
    2 med potatoes, peeled and diced
    3 C sliced green beans (frozen)
    2 C peas (frozen) 1.5 C corn (frozen)
    2 tsp dried basil
    6 oz can of tomato paste
    4 T parmesan cheese, grated
    3 cloves garlic, minced
    1 T olive oil
    4 C cooked white beans


Cook 2 C of white beans ahead of time, drain. saute onions and carrots in 1.5 T of olive oil until onion is transparent.
Add to broth and water mixture.
Add remaining vegetables, rice, barley, lentils, and macaroni. Bring to a low boil, reduce heat
In med. size bowl mix basil, tomato paste, garlic parmesan cheese and 1 T olive oil. When mixture is blended add to soup.
Add white beans.
pepper to taste
(may also add several bay leaves for added flavor)
Serve warm

Number of Servings: 36

Recipe submitted by SparkPeople user JUSTLILBIT.

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