Vegetable Soup
| 1 | head cabbage |
| 4 | carrots |
| 2 | onions |
| 1 | rutabaga |
| 1 | head cauliflower |
| 1 | bunch broccoli |
| 4 | celery stalks |
| 12 | cups tomatoes (canned) |
| 3 | tbsp vinegar |
| 1 | tbsp salt |
| 2 | bell peppers |
| 1/4 | lb mushrooms |
| 1 | tsp garlic |
| 1 | yellow squash |
| 1 | zucchini |
| 2 | c. v-8 juice |
| 4 | c. chicken stock |
- Combine chicken or vegetable stock, tomatoes, onion, bell pepper, garlic and salt to a large pot. Bring to a boil and add vegetables (the longest cooking first, and so on) boil until vegetables are tender.
- Store in fridge for up to a week, or freeze for up to a year.
Soup
| Nutrition Facts | ||||||
Serving Size 273.4g |
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Amount Per Serving |
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Calories 60 Calories from Fat
5 |
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% Daily Value* |
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Total Fat
0.6g 1%
|
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Saturated Fat
0.1g 1%
|
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Cholesterol
0mg 0%
|
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Sodium
628mg 26%
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Total Carbohydrates
12.7g 4%
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Dietary Fiber
3.9g 16%
|
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Sugars
7.2g |
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Protein
3.2g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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