Take 2: Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 136.5
  • Total Fat: 2.0 g
  • Cholesterol: 17.6 mg
  • Sodium: 440.3 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 9.7 g

View full nutritional breakdown of Take 2: Vegetable Soup calories by ingredient


Introduction

I use this recipe to clean out my refrigerator and cabinets. This makes a great soup, and uses the leftovers from the week. The base for this one is from a slow-cooked pot roast and the vegetables I cooked with it, but feel free to use what ever ingredients you have on hand. I use this recipe to clean out my refrigerator and cabinets. This makes a great soup, and uses the leftovers from the week. The base for this one is from a slow-cooked pot roast and the vegetables I cooked with it, but feel free to use what ever ingredients you have on hand.
Number of Servings: 8

Ingredients

    1/2 lb - Pot Roast in it's own juice (left-overs)
    1/2 can - Baby Carrots (left-overs)
    1/2 can - New Potatoes (left-overs)
    1 package - frozen niblets in butter sauce (low-fat)
    2 packages - frozen mixed vegetables
    1 can - Tomato Sauce
    2 cans - Water (or enough to cover)
    Salt and pepper - to taste.


Directions

Place all leftovers and frozen vegetables in a slow-cooker, then pour the tomato sauce and water over the other ingredients. Note: the amount of water needed varies, depending on the other ingredients used. If no other broth was used, be sure to add either more water or broth to your soup to bring the amount of the liquid to the top of your cooking vessel.

Cook on low for 6-10 hours, or until vegetables are tender and warmed through.

Number of Servings: 8

Recipe submitted by SparkPeople user SHRTANDSWEET.