Applehead's Vegetable Soup!
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 182.9
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,815.5 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 9.0 g
- Protein: 8.0 g
View full nutritional breakdown of Applehead's Vegetable Soup! calories by ingredient
Introduction
If your interested in some hot soup, without the meat... try something new! My veggie soup! If your interested in some hot soup, without the meat... try something new! My veggie soup!Number of Servings: 10
Ingredients
-
4 Large Idaho Potatoes
2 Large Onions
2 Cups of Chopped Celery
2 Cups of Chopped Carrots
2 Cans of Sweet Yellow Corn
2 Cans of Red Kidney Beans
2 Cans of Vegetable Broth (4 cups)
2 Tbsp of Garlic Powder
2 Tbsp of Onion Powder
1 1/2 Tbsp of Salt
1 Tbsp of Pepper
3 Cups of Water.
Directions
First chop up all of your vegetables.
Celery, chop into 2 cups.
Carrots, chop into 2 cups.
Onions, chop into small to medium slices.
Pour the vegetable broth into a large pot, and turn on the medium heat to get it started.
Then put all of your chopped vegetables into the pot and let cook for about 10 minutes before putting anything else into your pot.
Also, think about starting to add some water to the pot as 4 cups of vegetable broth is not enough to keep the "juices" flowing... I guess. And, adding the water will even out all the flavors as well. But, don't wait to add the water at the last minute I would do it now.
Meanwhile--(while your waiting for 10 minutes) start peeling your potatoes and cutting them up. Once you've gotten them all peeled and cut up it should be 10 minutes passed and you can put the potatoes into the pot to cook for another 10 minutes.
After that put your 2 cans of corn into the pot. After another 5-10 minutes put the kidney beans into the pot. Then your going to need to let the pot simmer for a good 25-30 minutes on medium to high... making sure you check it pot every 5-10 minutes because you don't want your vegetables to burn at the bottom.
Season as desired.
Number of Servings: 10
Recipe submitted by SparkPeople user APPLEHEAD326.
Celery, chop into 2 cups.
Carrots, chop into 2 cups.
Onions, chop into small to medium slices.
Pour the vegetable broth into a large pot, and turn on the medium heat to get it started.
Then put all of your chopped vegetables into the pot and let cook for about 10 minutes before putting anything else into your pot.
Also, think about starting to add some water to the pot as 4 cups of vegetable broth is not enough to keep the "juices" flowing... I guess. And, adding the water will even out all the flavors as well. But, don't wait to add the water at the last minute I would do it now.
Meanwhile--(while your waiting for 10 minutes) start peeling your potatoes and cutting them up. Once you've gotten them all peeled and cut up it should be 10 minutes passed and you can put the potatoes into the pot to cook for another 10 minutes.
After that put your 2 cans of corn into the pot. After another 5-10 minutes put the kidney beans into the pot. Then your going to need to let the pot simmer for a good 25-30 minutes on medium to high... making sure you check it pot every 5-10 minutes because you don't want your vegetables to burn at the bottom.
Season as desired.
Number of Servings: 10
Recipe submitted by SparkPeople user APPLEHEAD326.