Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 387.6
- Total Fat: 22.6 g
- Cholesterol: 0.0 mg
- Sodium: 802.5 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 6.8 g
- Protein: 5.8 g
View full nutritional breakdown of Vegetable Soup calories by ingredient
Introduction
Make this soup using canned or frozen vegetables. Canned provides more liquid. Adjust liquid if using frozen only. Make this soup using canned or frozen vegetables. Canned provides more liquid. Adjust liquid if using frozen only.Number of Servings: 8
Ingredients
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Olive oil
Raw vegetables: onions, garlic, celery, potatoes, cabbage
Canned vegetables (or frozen): green beans, peas, corn, diced tomatoes
Seasonings: catsup, salt, pepper, summer savory, cumin
Optional: Mrs. Dash, paprika,
Directions
In a large soup pot, pour olive oil. Begin adding the raw vegetable, onions, garlic, celery, potatoes. Save the cabbage.
Add the canned or frozen vegetables with any liquid. Season. (you may add other herbs or a shake of Mrs. Dash for added flavor.)
Pour in the catsup, water and V-8. When soup is bubbling, add the cabbage.
Simmer until all vegetables are cooked through. Ladle into bowls.
Servce with cheese bread and a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user CCLARK1143.
Add the canned or frozen vegetables with any liquid. Season. (you may add other herbs or a shake of Mrs. Dash for added flavor.)
Pour in the catsup, water and V-8. When soup is bubbling, add the cabbage.
Simmer until all vegetables are cooked through. Ladle into bowls.
Servce with cheese bread and a salad.
Number of Servings: 8
Recipe submitted by SparkPeople user CCLARK1143.