Hubby's Sick Homeade Vegi Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 148.6
  • Total Fat: 3.9 g
  • Cholesterol: 35.8 mg
  • Sodium: 194.2 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.2 g
  • Protein: 15.9 g

View full nutritional breakdown of Hubby's Sick Homeade Vegi Soup calories by ingredient
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Introduction

My husband hates vegitable soup. An Italian neibhor of mine suggested I make this for him. If your significant other doesn't like chunks, put it in the blender and make a bit of a puree out of it eliminating the vegitable chunks with all the same taste! My husband hates vegitable soup. An Italian neibhor of mine suggested I make this for him. If your significant other doesn't like chunks, put it in the blender and make a bit of a puree out of it eliminating the vegitable chunks with all the same taste!
Number of Servings: 10

Ingredients

    1 Med Yellow Onion (chopped/diced)
    2 C Carrots (Diced)
    1.5-2 C Celery (chopped)
    1 Med Baking Potato (cut into 1 in squares)
    1 C Frozen Yellow Corn
    1 LB Flank Steak
    8oz or 2 Boneless Skinless Chicken Breast

Directions

Makes 8-10 1 Cup Servings

In a large pot place all vegitables and cover with water by about 2 inches. Add one chicken bullion package and one beef bulion package/cube (depending on the type of
bullion)* Boil for 1-1.5 hrs. Taste broth and add seasonings to taste (I add Mrs Dash garlic and herb, onion powder, little bit of salt, peper, and some italian seasoning)*Add meat (do not cut up) to the pot, boil for another 1-1.5 hrs. Take meat out after last boiling, and cut to desired size and add back to the pot. Add another 1-2 C water depending on the consistancy you want your soup. boil for 5 more min and serve. I serve with saltine crackers. Exelient for sick kids or other half.

*I use Herbox no sodium bullion. If you use bullion with salt in it DO NOT add salt because it will be too salty.

* My husband likes all the seasonings that I added you may not need that many. Adding the meat adds plenty of seasonig.

Number of Servings: 10

Recipe submitted by SparkPeople user JONNA81.

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