Appetizers / Soups / Salads

Low Sodium Vegetarian Vegetable Soup is for Soup.

Low Sodium Vegetarian Vegetable Soup takes 45 minutes to prepare.

Low Sodium Vegetarian Vegetable Soup takes 120 minutes to cook.

Low Sodium Vegetarian Vegetable Soup makes 4 servings.

The ingredients for Low Sodium Vegetarian Vegetable Soup are:

11 cups tap water
1 large sweet raw onion, coarsely chopped
15 medium baby carrots, cut in half
4 large stalks celery with leaves, coarsely chopped
8 oz sugar xnap peas
15 oz. chopped escarole
10 fresh brussels sprouts, halved
2 parsnips, thickly sliced
3 tsp. minced garlic
3 tblsp. dried parsley (more if fresh)
2 tblsp. dried rosemary (more if fresh)
3 cups cooked spaghetti squash ( or meat from 1 medium squash)

Here is how you make Low Sodium Vegetarian Vegetable Soup:

Place all but the last ingredient in stock pot and simmer for a couple hours or until all vegetables are to desired softness. Add cooked spaghetti squash and heat through. Makes 4 large dinner portions.Number of Servings: 4Recipe submitted by SparkPeople user ROSERRR.

The nutritional information for Low Sodium Vegetarian Vegetable Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 206.1

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 210.6 mg
• Total Carbs: 45.8 g
• Dietary Fiber: 15.5 g
• Protein: 8.3 g

The dietary needs meet for Low Sodium Vegetarian Vegetable Soup is Vegetarian