Really Healthy Vegetable Soup
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 61.9
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 96.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 4.4 g
- Protein: 2.4 g
View full nutritional breakdown of Really Healthy Vegetable Soup calories by ingredient
Introduction
A great way to boost your daily servings of fruit & vegetables.!Easy to make and freezes really well. I deliberately do not add salt to keep it low sodium. Change the vegetables (I like to add cauliflower) according to tastes and seasons A great way to boost your daily servings of fruit & vegetables.!Easy to make and freezes really well. I deliberately do not add salt to keep it low sodium. Change the vegetables (I like to add cauliflower) according to tastes and seasonsNumber of Servings: 15
Ingredients
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2 Large red peppers
1 Large onion
1clove Garlic (optional)
1tbsp Kraft Classic Herb Dressing
3lbs Carrots, peeled
1bunch Broccoli
10cups Water
Directions
Chop red peppers, onion & garlic (if used). In a skillet, sauté in herb dressing over medium heat, until tender, but not browned - about 5mins.
Roughly chop carrots & broccoli and put in a large saucepan with the water. Add peppers & onions. Bring to a boil, then reduce heat, cover and simmer until carrots are tender - about 20mins. DO NOT DRAIN. Using a blender or food processor, puree (in batches if necessary) to desired consistency. Makes 15 1- cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user JENNIFER328.
Roughly chop carrots & broccoli and put in a large saucepan with the water. Add peppers & onions. Bring to a boil, then reduce heat, cover and simmer until carrots are tender - about 20mins. DO NOT DRAIN. Using a blender or food processor, puree (in batches if necessary) to desired consistency. Makes 15 1- cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user JENNIFER328.