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Vegetarian Vegetable Soup Ii Recipe

Looking for an easy Vegetarian Vegetable Soup II recipe? Learn how to make Vegetarian Vegetable Soup II using healthy ingredients.


Submitted by bev815

Makes 26 servings



Pretty good soup... and you can add left over meat or whatever to the next days soup if you like... makes it different. Freezes well.

Recipe Ingredients for Vegetarian Vegetable Soup II

55 oz cabbage, chopped
26 oz potato, chopped
16 oz celery, chopped
16 oz carrot, sliced
1 acorn squash, peeled and chopped
20 oz Lima beans
12 oz spinach, chopped
16 oz green beans, chopped into 1" piece
31 oz onions, chopped
1 oz garlic, chopped
29 oz tomatoes, 2 cans diced
12 oz V8 juice, spicy hot kind
15 oz black beans, rinsed and drained
15 oz pinto beans, rinsed and drained
32 oz vegetable stock, unsalted
8 cups water

Recipe Directions for Vegetarian Vegetable Soup II

Put everything together in a BIG pot, bring to a boil and then simmer for about 3 hours.
Categories

Vegetables, Soup

Nutrition Facts
Serving Size 412.3g
Amount Per Serving
Calories
225
Calories from Fat
9
% Daily Value*
Total Fat
1.0g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
86mg
4%
Potassium
1239mg
35%
Total Carbohydrates
44.5g
15%
Dietary Fiber
11.4g
46%
Sugars
7.6g
Protein
11.9g
Vitamin A 98% Vitamin C 91%
Calcium 13% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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