Veggie Soup

3.6 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 29.1
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.2 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.1 g

View full nutritional breakdown of Veggie Soup calories by ingredient
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Serve w/warm, crusty bread. Serve w/warm, crusty bread.
Number of Servings: 12


    1 chopped onion
    2 zucchini, sliced
    2 diced carrots
    2 cups shredded cabbage
    1 cup diced bell pepper
    1/2 diced tomato
    1 cup low sodium tomato juice
    1 cup water
    3 cup beef broth
    4 tsp evoo


In large pot heat olive oil. Cook all veggies, except zucchini, until tender and translucent. Add water, tomato juice, and broth all at once. Bring to boil. Simmer for 10 min. Remove from heat. Add zucchini. Serve warm with salt, pepper, or fresh herbs.
Makes 12 1-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user NIEMALEE.

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Member Ratings For This Recipe

  • I used low sodium chicken broth, omitted the cabbage and added spinach and low sodium black beans, also added a touch of garlic.. so warm and so good after my 4 mile walk - 12/29/13

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  • This looks good, can't wait to try it. - 8/26/10

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  • O.K.
    better without tomato juice beef, broth and evo - I used organic vegetable buillon and same amount of liquid. - 3/17/07

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  • Very Good
    I made This Yesterday. Was very good. - 3/17/07

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  • it was ok but i could do better. - 3/17/07

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