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Cold Garden Vegetable Soup

chef.tim.lee's picture
Ingredients
  Bouillon cube 1
  Hot water 1⁄2 Cup (8 tbs)
  Tomato juice 2 Cup (32 tbs)
  Herb seasoned stuffing mix 6 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Tomatoes 3 Medium
  Celery stalks 4
  Cucumber 1⁄2 Large
  Onion 1 Small
  Lemon 1
  Steak sauce 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Lemon slices 3
Directions

Dissolve bouillon cube in 1/2 cup hot water.
Add next 11 ingredients, stirring well.
Cover and chill at least 2 hours.
Garnish each serving with lemon slices and parsley.

Recipe Summary

Cuisine: 
American
Servings: 
7

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Your rating: None
4.025
Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 153 Calories from Fat 71

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 0.04 mg0.01%

Sodium 456.9 mg19%

Total Carbohydrates 18 g6%

Dietary Fiber 2.9 g11.5%

Sugars 6.2 g

Protein 3 g6.2%

Vitamin A 17.5% Vitamin C 50.8%

Calcium 6.3% Iron 7.6%

*Based on a 2000 Calorie diet

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Cold Garden Vegetable Soup Recipe