easily made veggi soup
| 6 | cups water |
| 4 | cup kidney beans |
| 1/2 | cup zucchini, cubed |
| 28 | oz tomato, caned diced with liquid |
| 1 | medium carrot, chopped |
| 1 | cup peas |
| 1/2 | cup celery, diced |
| 1 | small onion, diced |
| 4 | cloves garlic, minced |
| 1 | medium potato, diced |
| 1 | cup corn |
| 1 | medium green bell pepper |
| 2 | cups garbanzo beans |
| 1 | cup mushrooms, diced |
| 1/2 | tsp oregano |
| 1/2 | tsp thyme |
| 1 | tsp basil |
| 1/4 | tsp pepper |
| 1 | cup noodles, broken |
- heat water to boiling (can use broth also), add all ingredients except the noodles. simmer together for 30 minutes. add noodles, and cook for 5 more minutes, then thicken soup. simmer for 5 more minutes until somewhat thickened.
- to thicken soup: shake together 1/4 cup flour and 1 cup cold water
Soup
| Nutrition Facts | ||||||
Serving Size 248.6g |
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Amount Per Serving |
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Calories 269 Calories from Fat
20 |
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% Daily Value* |
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Total Fat
2.2g 3%
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Saturated Fat
0.2g 1%
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Cholesterol
3mg 1%
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Sodium
23mg 1%
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Total Carbohydrates
49.0g 16%
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Dietary Fiber
12.0g 48%
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Sugars
6.0g |
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Protein
15.6g
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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. |
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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