Vegetable Soup Veggies

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 148.5

Total Fat: 0.9 g
Cholesterol: 6.6 mg
Sodium: 576.3 mg
Total Carbs: 31.3 g
Dietary Fiber: 7.8 g
Protein: 6.6 g

View full nutritional breakdown of Vegetable Soup Veggies calories by ingredient

Introduction

I make this soup with less water so that it's a heavy mix of cooked vegetables, ready to be scooped from the pot and reheated in a bowl for a satisfying lunch or light supper. I make this soup with less water so that it's a heavy mix of cooked vegetables, ready to be scooped from the pot and reheated in a bowl for a satisfying lunch or light supper.

Number of Servings: 10

Ingredients

Carrots, 550 gm (4-6 small)

Celery, 310 gm (one heart)

Kale, 645 gm (2 small bunches)

Mushrooms, fresh, 590 gm (I use white and baby portabella)

Onions, sweet, 387 gm (one large)

Zucchini, 602 gm (about 4)

Yellow, orange and red Peppers, 940 gm (2 each)

Rienzi Diced Tomatoes in Puree, 800 gram can

Tutorosso Diced tomatoes, 800 gram can

Better Than Bouillon Vegetable Base- Superior Touch, 3 tsp

Parsley

Bay Leaves

Water

Extra Virgin Olive Oil (optional)

Salt (optional)

Chop all veggies into spoon-sized pieces, snipping the kale leaves into shreds, discarding the larger, tough stems. Mix all in a large stock pot.

Add 4 or 5 bay leaves and a palmful of dried parsley (or equivalent fresh parsley). Add the cans of diced tomatoes after all of the vegetables have been added. Mix the vegetable bouillon in 1 cup of water to dissolve, add to the pot with additional 7 cups of water (or more, as desired).

I also add Trader Joe's Veggie Sausages to the soup and let them simmer to heat up for an extra burst of protein (not included in the nutritional content—neither is the olive oil or the salt). They are not needed for the flavor though!

Directions

Simmer over low heat for several hours until flavors are mixed and vegetables are soft. Carefully remove one veggie sausage, 2 cups of vegetables and some broth for each serving.

Add one tablespoon of extra virgin olive oil and some salt, as desired, to each bowl to complete the dish!

Makes about 10 2-cup vegetable servings (may need to add extra liquid...I like mine with very little broth!)

Number of Servings: 10

Recipe submitted by SparkPeople user MARYT307.