veggie soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 135.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 187.6 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 7.5 g
- Protein: 6.4 g
View full nutritional breakdown of veggie soup calories by ingredient
Introduction
A great way to use up frozen veggies. A great way to use up frozen veggies.Number of Servings: 8
Ingredients
-
Using frozen or fresh
1 cup peas
1 cup green beans
1 cup chopped onions
1 cup veggie mix
3 or 4 Tablespoons garlic
1 can stewed tomatos
1/2 to a cup of split peas
1/2 cup of brown rice
10 oz. box of spinach
1/2 bag baby cut carrots
1 Tablespoon Turmeric
1 or 2 Tablespoons of Spike original seasoning
6 to 8 cups of water
Directions
Cook onions and garlic until soft
Add all veggies and water, mix and then add split peas and rice.
Stir again and add seasoning.
Simmer over med heat for 20 min. then reduce to low for 15 to 20 minutes. Stir every 5 or 10 min.
Serve over whole wheat pasta or by itself.
**Spike seasoning website** http://www.modernfearn.com
Number of Servings: 8
Recipe submitted by SparkPeople user FLURDILIS.
Add all veggies and water, mix and then add split peas and rice.
Stir again and add seasoning.
Simmer over med heat for 20 min. then reduce to low for 15 to 20 minutes. Stir every 5 or 10 min.
Serve over whole wheat pasta or by itself.
**Spike seasoning website** http://www.modernfearn.com
Number of Servings: 8
Recipe submitted by SparkPeople user FLURDILIS.