Fresh Vegetable Soup

Fresh Vegetable Soup

13 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
Jandee
Recipe by  Jandee

“Fresh vegetable soup that is said to burn off calories by just eating it. It's one of my favorite veggie soups. ”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a large pot, combine celery, cabbage, bell pepper, zucchini, onions and tomatoes. Pour in enough water to cover by one inch. Stir in onion soup mix, garlic, peppercorns and bay leaf. Bring to a boil, then reduce heat and simmer 90 minutes to 2 hours, until vegetables are tender and flavors are well blended.

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Reviews (13)

Rate This Recipe
WINNATASKA
24

WINNATASKA

This recipe was good, but I made a lot of alterations. I used all the fresh veggies I had on hand (celery, carrots, potatoes, etc. I also spiced it up quite a bit with an array or spices out of my cabinet along with some tabasco sauce. Otherwise, it would have been too bland.

Kristine
20

Kristine

This is one of my favorite recipes. I make it all year long and have changed it a bit to my liking. In addition to the veggies already in the recipe, I add broccoli, spinach, extra peppercorns, an additional bay leaf, and a little tabasco. Occasionally I'll add cauliflower or any other veggies in season, but definitely the staples above. In order to get it all to fit, I use 1/2 a bunch of celery and 1/2 head of cabbage. I also use large cans of diced tomatoes (2 usually) and leave the juice in the soup. I've never had a problem with bland soup this way. When I serve it, I also add a dash of lime juice. It really enhances the flavors. This soup also freezes well. I'll spend an entire day making several stock pots full at the end of autumn, and then I'm all ready to be snowed in during the winter! During the winter I'll also serve it with a slice of beer bread. In the summer I add an extra squeeze of lime juice and let it cool a little longer.

SNUFFYSMITH
12

SNUFFYSMITH

I enjoyed this recipe, and so did my coworkers. I variate it at times by adding either corned beef or meatballs and a can of drained whole kernel corn.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 83 cal
  • 4%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 19.2 g
  • 6%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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