Very Veggie Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 150.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 601.1 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 6.0 g
- Protein: 6.7 g
View full nutritional breakdown of Very Veggie Soup calories by ingredient
Introduction
A quick and healthy soup. This freezes perfectly. Spend 20 minutes cooking this soup, and you will devour it, guilt free, in minutes! A quick and healthy soup. This freezes perfectly. Spend 20 minutes cooking this soup, and you will devour it, guilt free, in minutes!Number of Servings: 6
Ingredients
-
4 cups Vegetable Juice Cocktail (V8)
.5 cup kernels Yellow Sweet Corn, Frozen
1 cup Peas, frozen
10 oz Spinach, frozen, 1 package
1 cup Low Sodium Chicken Broth
.66 Organic Whole Wheat Penne Pasta, cooked al dente
1 small Red Potato
1 large Onions, chopped
6 Baby Carrots, diced
1 small Bell Pepper, diced
1 teaspoon dried thyme
1 large clove garlic, minced
reduced fat Parmesan cheese (OPTIONAL)
Directions
Makes 6 1.5 cup servings
HINT: To save some time, place the potato and spinach in the microwave together and allow to cool together.
Poke several holes in the potato. Place in microwave for 2 - 3 minutes. Let cool in microwave. Dice in small cubes.
Place frozen spinach in microwave for 2-3 minutes. Let cool in microwave. Squeeze water out of spinach and set aside.
Heat a heavy bottomed soup pot over medium heat. Add carrots to the soup pot and a small splash of water to soften/steam the carrots. Add more water as needed throughout cooking the vegetables to prevent sticking and burning. Cook carrots for 3 minutes. Add onions and bell pepper. Cook for 2 minutes. Add garlic and cook for 30 seconds. Add 1 cup of chicken stock and bring to a boil. Add 4 cups of V8 and bring to a boil. Reduce heat to low. Stir in the frozen peas, corn, cubed potato, pasta, and spinach.
Add this point you can have a very thick, stew like soup, or you can add water to thin the soup out.
Season to taste with salt and pepper. You can top it off with Parmesan cheese, but you need to include that in your nutritional information.
Number of Servings: 6
Recipe submitted by SparkPeople user SMJO21.
HINT: To save some time, place the potato and spinach in the microwave together and allow to cool together.
Poke several holes in the potato. Place in microwave for 2 - 3 minutes. Let cool in microwave. Dice in small cubes.
Place frozen spinach in microwave for 2-3 minutes. Let cool in microwave. Squeeze water out of spinach and set aside.
Heat a heavy bottomed soup pot over medium heat. Add carrots to the soup pot and a small splash of water to soften/steam the carrots. Add more water as needed throughout cooking the vegetables to prevent sticking and burning. Cook carrots for 3 minutes. Add onions and bell pepper. Cook for 2 minutes. Add garlic and cook for 30 seconds. Add 1 cup of chicken stock and bring to a boil. Add 4 cups of V8 and bring to a boil. Reduce heat to low. Stir in the frozen peas, corn, cubed potato, pasta, and spinach.
Add this point you can have a very thick, stew like soup, or you can add water to thin the soup out.
Season to taste with salt and pepper. You can top it off with Parmesan cheese, but you need to include that in your nutritional information.
Number of Servings: 6
Recipe submitted by SparkPeople user SMJO21.