Kitchen Sink vegetable soup (fat-free, vegan, low-sodium)

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 92.7

Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 42.6 mg
Total Carbs: 20.9 g
Dietary Fiber: 4.8 g
Protein: 4.7 g

View full nutritional breakdown of Kitchen Sink vegetable soup (fat-free, vegan, low-sodium) calories by ingredient

Introduction

This is just basic vegetable soup. It's amenable to whatever veggies you happen to have around, and is great for using up leftover vegetables.

I did the nutrition calculation for 1 cup of soup; eat as much as you want. :-)

Most people will, I think, want extra salt in this, but I like the flavor, and I'm trying to cut down on sodium. This is just basic vegetable soup. It's amenable to whatever veggies you happen to have around, and is great for using up leftover vegetables.

I did the nutrition calculation for 1 cup of soup; eat as much as you want. :-)

Most people will, I think, want extra salt in this, but I like the flavor, and I'm trying to cut down on sodium.

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 16

Ingredients

7 or 8 small yukon gold potatoes, diced

2 large onions, diced

8 cups water

1 14.5-ounce can no-salt-added diced tomatoes

2 bay leaves

1 tablespoon granulated garlic

1 cup cherry tomatoes

1 pound green beans

1 teaspoon no-salt seasoning blend

1/4 teaspoon black pepper

1 can low-sodium garbanzo beans

2 carrots, peeled and sliced

2 ribs of celery, sliced

Directions

Throw everything into a 6-quart soup pot, bring to a boil, and simmer for about an hour. If you want to, add salt. It's also good with a couple of tablespoons of vinegar added at the end (I used balsamic today).

Makes about a gallon of soup (16 one-cup servings, 8 two-cup servings, etc.)

Number of Servings: 16

Recipe submitted by SparkPeople user SERENE-VANNOY.