Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 336.0
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 39.3 mg
  • Total Carbs: 60.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 9.2 g

View full nutritional breakdown of Vegetable Soup calories by ingredient
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Number of Servings: 4


    Olive oil, 2 tbsp
    Carrots, 1 medium
    Celery, 2 tbsp
    Onion, 1 small
    Potatoes, 2 medium
    Zucchini, 2 cup sliced
    Tomatosauce, 1 can
    Pasta for soup (or kritharaki), 150 gram


Put water in a saucepan. Add all the ingredients ( the vegetables sliced) and boil until the potatoes are tender. Then add the pasta and cook for another 10 to 12 minutes. Salt and pepper as desired.Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user NATASA3.

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Member Ratings For This Recipe

  • tomatoes make it so nice - 9/29/10

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  • this is going with dinner tonite. can i add anytype pasta? - 11/27/09

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  • left out pasta but still tasted yummy - 3/20/07

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  • Very Good
    Tasty, I added a sprinkling of chopped parsely, omitted the pasta but served with a small wholewheat roll. - 3/20/07

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  • Incredible!
    :) - 3/20/07

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