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Variety Vegetable Soup

Tummy.Tucker's picture
Ingredients
  Tomato juice 1 1⁄2 Cup (24 tbs)
  Bouillon 1 7⁄8 Cup (30 tbs)
  Cabbage 8 Ounce, shredded
  Celery rib 1 , sliced
  Dried onion flakes 4 Tablespoon
  Dried parsley flakes 1 Tablespoon
  Dried pepper flakes 1 Teaspoon
  Artificial sweetener 1⁄8 Teaspoon (equivalent to 1 teaspoon sugar)
  Garlic salt 1 Dash
  Salt To Taste
  Pepper To Taste, freshly-ground
  Canned mushrooms with liquid 5 Ounce (1 can)
  Canned french style green beans 14 Ounce (1 can, with liquid)
Directions

MAKING
1. In a saucepan, put together all ingredients except mushrooms and beans; simmer until the vegetables are tender.
2. Stir in mushrooms, beans and heat to serving temperature.
3. Season with salt and pepper as per taste.

SERVING
4. Serve in soup bowls as appetizer.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
6

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 85 Calories from Fat 6

% Daily Value*

Total Fat 0.4 g0.61%

Saturated Fat 0.05 g0.24%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 590.4 mg24.6%

Total Carbohydrates 18 g6%

Dietary Fiber 4.8 g19.1%

Sugars 7.9 g

Protein 3 g6.2%

Vitamin A 12.5% Vitamin C 61.1%

Calcium 8.6% Iron 16.9%

*Based on a 2000 Calorie diet

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Variety Vegetable Soup Recipe