Appetizers / Soups / Salads

All you can Eat Soup with Corn is for Lunch.

All you can Eat Soup with Corn takes 20 minutes to prepare.

All you can Eat Soup with Corn takes 50 minutes to cook.

All you can Eat Soup with Corn makes 28 servings.

The ingredients for All you can Eat Soup with Corn are:

Carrots, raw, 453 grams - 1 pound
Onions, raw, 680 grams - 1 1/2 pounds
Celery, raw, 4 stalk, large (11"-12" long)
Garlic, 2 clove - crushed with press
Canned Tomatoes, 7 cup - 2 cans 28 oz each
Cabbage, fresh, 453 grams - 1 pound
Yellow Sweet Corn, Frozen, 340 grams - 3/4 pound
Chicken Broth, 6 cup (8 fl oz) - 1 can 48 oz
Water, tap, 6 cup (8 fl oz)
Zucchini, 566 grams - 1 1/2 pounds / 3 medium
Spinach, fresh, 1.5 cup - 2 6 oz bags
Pepper, black, 1 tsp
Salt, 1 tsp

Original recipe only asked for 1/4 tsp pepper - I like pepper so added more, I also added some Epicure spices -

Here is how you make All you can Eat Soup with Corn:

makes 28 1 cup servings I switched the 0.75 pounds of green beans to kernel corn1. Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally. 2. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans/corn, broth, water, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; heat to boiling over high heat, stirring occasionally.3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.Number of Servings: 28Recipe submitted by SparkPeople user ANITAWPG.

The nutritional information for All you can Eat Soup with Corn is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 48.7

• Total Fat: 0.4 g
• Cholesterol: 1.0 mg
• Sodium: 384.1 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.6 g
• Protein: 2.0 g