Vegetable soup with juiced greens

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 109.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.6 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Vegetable soup with juiced greens calories by ingredient



Number of Servings: 10

Ingredients

    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)
    Tomato Paste, 0.5 cup (remove)
    Sweet potato, cooked, baked in skin, without salt, 1 medium (2" dia, 5" long, raw) (remove)
    *Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) (remove)
    Celery, cooked, 1.5 cup, diced (remove)
    Cabbage, fresh, 1.25 cup, chopped (remove)
    *beef boullion cube, 7 serving (remove)
    Parsley, 10 sprigs (remove)
    Romaine Lettuce (salad), 5 inner leaf (remove)
    Spinach, fresh, 1 cup (remove)
    Water, tap, 14 cup (8 fl oz) (remove)
    Lea & Perrins, Worcestershire Sauce, 2 tsp (remove)

Directions

Throw all in except the greens and one potato. "Juice" them and add the shredded remains to thicken the sauce.

Number of Servings: 10

Recipe submitted by SparkPeople user CLCARSON1818.