PookiBear's Version: Sacred Heart Vegetable Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 67.2
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 659.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.4 g
- Protein: 2.8 g
View full nutritional breakdown of PookiBear's Version: Sacred Heart Vegetable Soup calories by ingredient
Introduction
This soup forms the basic component of the Sacred Heart Medical DIet. I don't follow the diet, but I love this light, tasty soup! This soup forms the basic component of the Sacred Heart Medical DIet. I don't follow the diet, but I love this light, tasty soup!Number of Servings: 16
Ingredients
-
2 cans (28 fl oz) diced tomatoes
2 lbs peeled and chopped carrots
4 cups fresh or frozen green beans
2 green bell peppers, chopped (yields about 2 cups)
1 bunch (about 4 cups) chopped celery
1 sachet reduced sodium chicken or beef bouillon
1 carton (900mL or 3.6 cups) chicken broth
Directions
You will need a very large soup pot as this recipe makes about 5-8 litres!
Cut veggies in small to medium pieces. Combine all ingredients in a large soup pot.
Season with salt, pepper, curry, parsley, or bouillon. You can also use Tabasco or Worcestershire sauce.
Add water to cover. There should be enough liquid to let veggies move fairly freely when you stir the soup.
Bring to a boil and allow the soup to boil vigorously for 10 minutes. Reduce to a simmer and continue to cook until veggies are tender. The carrots take the longest to soften, about 30 - 60 minutes at a gentle simmer.
Because this recipe yields such a large volume, I suggest experimenting with different seasonings and spices within individual portions, not with the entire pot.
For a heartier soup, bits of cooked chicken or beef can be added. Don't forget to change the nutrition values if you do, though!
Soup can be frozen. Can be stored in the refrigerator for about 5 days.
Makes about 16 2-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user POOKIBEAR.
Cut veggies in small to medium pieces. Combine all ingredients in a large soup pot.
Season with salt, pepper, curry, parsley, or bouillon. You can also use Tabasco or Worcestershire sauce.
Add water to cover. There should be enough liquid to let veggies move fairly freely when you stir the soup.
Bring to a boil and allow the soup to boil vigorously for 10 minutes. Reduce to a simmer and continue to cook until veggies are tender. The carrots take the longest to soften, about 30 - 60 minutes at a gentle simmer.
Because this recipe yields such a large volume, I suggest experimenting with different seasonings and spices within individual portions, not with the entire pot.
For a heartier soup, bits of cooked chicken or beef can be added. Don't forget to change the nutrition values if you do, though!
Soup can be frozen. Can be stored in the refrigerator for about 5 days.
Makes about 16 2-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user POOKIBEAR.