hearty veggie stew (rainbow soup)

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 106.4
  • Total Fat: 1.1 g
  • Cholesterol: 3.0 mg
  • Sodium: 711.6 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 3.6 g

View full nutritional breakdown of hearty veggie stew (rainbow soup) calories by ingredient


Introduction

Great for when comapny comes because it serves so many, or make as a dinner and have leftover for lunches that week.
You can reduce the sodium by replacing the water and chicken bouillon with a low sodium chicken stock.
 Great for when comapny comes because it serves so many, or make as a dinner and have leftover for lunches that week.
You can reduce the sodium by replacing the water and chicken bouillon with a low sodium chicken stock.
Number of Servings: 20

Ingredients

    4 lbs. carrots, chopped
    2 lbs. celery chopped
    2 cups green bell peppers, chopped
    2 cups red bell peppers, chopped
    1/2 small head purple cabbage, chopped
    3 cups canned cut green beans, drained (about 2 cans)
    3.5 cups itailian stewed tomatoes with juices(1 lb. can)
    3.5 cups plain stewed tomatoes with juices (1 lb. can)
    1 packet Lipton Soup Secrets Chickn Noodle
    5 tsp Chicken Bouillon
    Water

Directions

Mix carrots, celery, and bell peppers in the biggest boiling pot you've got. Add water just until veggies are coverd.
Bring to boil, add Lipton soup packet and chicken bouillon, reduce temp. cover and simmer for 40 minutes, or until carrots are tender.
Add cabbage and tomatoes (including tomato juices), stir
drain green beans and add, stirring carefully so they don't break up much
Continue simmer uncovered for about 10-15 minutes, or until all veggies are hot and cabbage has softened slightly

Makes 20 servings, each serving is about 1.5 cups

Number of Servings: 20

Recipe submitted by SparkPeople user MISSY_MAGOO.