Vegetarian Vegetable Soup, Version 2 Recipe

Looking for an easy vegetarian vegetable soup, version 2 recipe? Learn how to make vegetarian vegetable soup, version 2 using healthy ingredients.


Submitted by denise_griffiths

Makes 20 servings



one version of my tasty vegetable soup. adjust seasonings to taste.

Recipe Ingredients for vegetarian vegetable soup, version 2

14 oz Diced Tomatoes
10 oz LeSueur Canned Early Peas
1 cup Corn, Sweet, Yellow
2 large (3" to 4-1/4" dia.) Potatoes, Boiled
0.5 leek Leeks, (Bulb And Lower Leaf-portion)
15 oz Butter Beans ' Large
2 medium Carrots
4 cup (8 fl oz) Water
3 tsp Instant Soup
2 serving Extra Virgin Olive Oil
1.5 cup Beans, Snap, Green
2 cloves, raw Garlic
1 cup, pieces or slices Mushrooms
1 tsp Salt, Table
3 dash Pepper, Black

Recipe Directions for vegetarian vegetable soup, version 2

pretty much just throw it in the soup pot and simmer for at least an hour to marry flavors. Can be done in a slow cooker.
Categories

Vegetables, Soup, Vegetarian

Nutrition Facts
Serving Size 166.0g
Amount Per Serving
Calories
84
Calories from Fat
15
% Daily Value*
Total Fat
1.7g
3%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Sodium
455mg
19%
Potassium
168mg
5%
Total Carbohydrates
15.5g
5%
Dietary Fiber
2.9g
12%
Sugars
2.4g
Protein
3.0g
Vitamin A 25% Vitamin C 11%
Calcium 2% Iron 4%
* 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
88% confidence
A-
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Very high in sodium
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