vegetable soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 124.9
- Total Fat: 3.4 g
- Cholesterol: 1.3 mg
- Sodium: 1,747.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.7 g
- Protein: 8.6 g
View full nutritional breakdown of vegetable soup calories by ingredient
Introduction
The easiest soup you can make, not to mention it tastes great! The easiest soup you can make, not to mention it tastes great!Number of Servings: 8
Ingredients
-
32 oz. chicken broth
1 bag Bird's Eye classic vegetable mix
1/2 to 1 cup sliced mushrooms
2 16 oz. jars salsa (one mild, one medium)
1 tbsp. EVOO
Directions
In large pot, bring chicken broth and salsa to a boil. Add frozen vegetables. Once ingredients have returned to a boil, reduce to a slow boil/simmer. In separate saute pan, heat olive oil on medium/medium high heat. Saute mushrooms to desired tenderness. Add mushrooms to soup mixture. Allow mixture to cook around 1 hour.
*makes 6 to 10 servings.
A jar of mushrooms could easily be substituted for fresh mushrooms to make cooking easier. Any leftover meats can be easily added as well. This soup is high in sodium, so using broth with reduced sodium would be great. The nutritional info is calculated using regular broth.
Number of Servings: 8
Recipe submitted by SparkPeople user MMC2103.
*makes 6 to 10 servings.
A jar of mushrooms could easily be substituted for fresh mushrooms to make cooking easier. Any leftover meats can be easily added as well. This soup is high in sodium, so using broth with reduced sodium would be great. The nutritional info is calculated using regular broth.
Number of Servings: 8
Recipe submitted by SparkPeople user MMC2103.