Vegetable Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 285.1
- Total Fat: 8.3 g
- Cholesterol: 28.2 mg
- Sodium: 2,469.9 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 5.8 g
- Protein: 19.5 g
View full nutritional breakdown of Vegetable Soup calories by ingredient
Introduction
I fix this on the weekends and once cooled, divide it and freeze for lunches during the week. It is very filling! I fix this on the weekends and once cooled, divide it and freeze for lunches during the week. It is very filling!Number of Servings: 5
Ingredients
-
4 c. cabbage
1 c. ch. onion
1 c. ch. celery
1 c. diced tomatoes
4-5 fresh tomatoes (I freeze tomatoes from my garden)
1 c. diced green or red peppers (or both)
4 c. beef broth
1 small can mushrooms (opt)
12 oz. Lt. Velveeta
Directions
Combine first 8 ingredients in stock pot. Bring to a boil and then reduce heat to med-low and simmer until all vegetables are tender. Remove soup from heat. Cube the Velveeta and add to soup, stirring occasionally until melted. I divide into 5 plastic bowls with tight fitting lids. Let cool completely before putting lids on. Keep in fridge 3 days or in freezer for 3 weeks. This is about a 2 cup serving - if you want to add a salad, I would reduce the serving size of the soup - it really is filling!
Number of Servings: 5
Recipe submitted by SparkPeople user MOM2THREE1.
Number of Servings: 5
Recipe submitted by SparkPeople user MOM2THREE1.