Home made vegetable soup (gluten free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 145.7
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 574.6 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 5.4 g
- Protein: 3.1 g
View full nutritional breakdown of Home made vegetable soup (gluten free) calories by ingredient
Introduction
MInnestroni with out the pasta MInnestroni with out the pastaNumber of Servings: 4
Ingredients
-
2- Tomatoes roughly chopped
1.5 Cups celery diced
1.5 cups carrots peeled and diced
3/4 onion chopped
1.5 cups tomato sauce
5 cups of water
salt & pepper to taste
2- Tbsp olive oil
Directions
Makes 4 1.5 cup servings
Chop celery, carrot and onion. Saute in olive oil with salt, pepper and emeril's essence until onions start to brown. Pour in 4 cups of water and tomato's. Boil on high for 20 minutes. Add remaining water and tomato sauce. Reduce to simmer. Simmer for 30 minutes or until vegetables are soft. Check for seasoning and serve. For a thicker soup, add instant brown rice during the last 15 minutes of cooking.
Number of Servings: 4
Recipe submitted by SparkPeople user WILDDREEMER.
Chop celery, carrot and onion. Saute in olive oil with salt, pepper and emeril's essence until onions start to brown. Pour in 4 cups of water and tomato's. Boil on high for 20 minutes. Add remaining water and tomato sauce. Reduce to simmer. Simmer for 30 minutes or until vegetables are soft. Check for seasoning and serve. For a thicker soup, add instant brown rice during the last 15 minutes of cooking.
Number of Servings: 4
Recipe submitted by SparkPeople user WILDDREEMER.