spring vegetable soup
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 34.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 180.8 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.6 g
- Protein: 1.6 g
View full nutritional breakdown of spring vegetable soup calories by ingredient
Introduction
Vegetable soup with zucchini Vegetable soup with zucchiniNumber of Servings: 18
Ingredients
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1/2 head cabbage chopped
2 med. zucchini sliced
2 med. summer squash sliced
4 stalks celery diced
1/2 large red bell pepper chopped
28 oz. can diced tomatoes
1 package onion soup mix
1/2 tsp. minced garlic
15 cups water
Directions
Chop vegetables and add to large soup pot. Add tomatoes, garlic and dry soup mix. Add enough water to cover vegetables with 1" of water on top. Stir. Bring to a boil, then reduce heat and simmer 1 hour or until veggies are tender.
Number of Servings: 18
Recipe submitted by SparkPeople user ELIZABEND.
Number of Servings: 18
Recipe submitted by SparkPeople user ELIZABEND.
Member Ratings For This Recipe
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LDCECIL
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CD673507