Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 98.4
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 951.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.4 g
- Protein: 1.5 g
View full nutritional breakdown of Vegetable Soup calories by ingredient
Introduction
Recipe is modified from a tomato and bean soup recipe Recipe is modified from a tomato and bean soup recipeNumber of Servings: 8
Ingredients
-
2 Tbsp EVOO
3 Cloves Garlic
1 Med Onion Chopped
2 Med Carrots Peeled and thin sliced
2 Med Stalks Celery chopped
1 Small Zucchini
2 Cups Vegetable Stock or Broth
1 Can (15 oz) Diced Tomato
1 Can (15 oz) Tomato Sauce
1 10oz box Frozen Green Beans
Directions
Add EVOO to pot. Add garlic and stir. Add chopped Onion, Carrots, Celery and Zucchini. Cook about 10 minutes on medium heat. Add stock and tomatoes and bring to a rolling boil and then simmer. You may have to add more water to the pot if it boils down. Season with salt and pepper to taste. Simmer for approximately one hour or until vegetables are done to your desired consistancy.
Each pot of soup should yield at least 8 one cup servings
You can add grated cheese, fresh basil or crusty bread but these were not calculated into the nutrition information.
Number of Servings: 8
Recipe submitted by SparkPeople user STARMOON.
Each pot of soup should yield at least 8 one cup servings
You can add grated cheese, fresh basil or crusty bread but these were not calculated into the nutrition information.
Number of Servings: 8
Recipe submitted by SparkPeople user STARMOON.