Homemade Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 123.5
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 544.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.1 g
- Protein: 6.4 g
View full nutritional breakdown of Homemade Vegetable Soup calories by ingredient
Introduction
Easy 'dump' soup recipe. Add as many or as little vegetables as you like. (NOTE - I estimated how many servings this would make from the ingredients listed) Easy 'dump' soup recipe. Add as many or as little vegetables as you like. (NOTE - I estimated how many servings this would make from the ingredients listed)Number of Servings: 8
Ingredients
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In a large pot, cook over medium while adding 2 Cans Diced Tomatoes
3 Cans Fat Free Chicken Broth
1 Package Frozen Peas
1 Package Frozen Corn
1 Package Fresh Sliced Mushrooms
1 Package Fresh Brussels Sprouts
1 LB Fresh Green Beans
1 Can Garbanzo Beans (strained and rinsed)
Ground Black Pepper for taste (optional)
Directions
In a large pot, cook over medium while adding Empty tomatoes and chicken broth.
Add the frozen ingredients.
Cut Brussel sprouts on half and add to pot.
Chop up mushrooms and add to pot
Clean off ends and cut up green beans and add to pot
Add Garbanzo beans (about 1 can)
Add Ground Pepper for a little heat and spice
Heat till vegetables are cooked (I like veggies crunchy, but cook to your desired likeness)
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRI25CT.
Add the frozen ingredients.
Cut Brussel sprouts on half and add to pot.
Chop up mushrooms and add to pot
Clean off ends and cut up green beans and add to pot
Add Garbanzo beans (about 1 can)
Add Ground Pepper for a little heat and spice
Heat till vegetables are cooked (I like veggies crunchy, but cook to your desired likeness)
Number of Servings: 8
Recipe submitted by SparkPeople user SHERRI25CT.
Member Ratings For This Recipe
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