Appetizers / Soups / Salads

Roasted Vegetable Soup (1 cup servings) 10/23/11 takes several minutes to prepare.

Roasted Vegetable Soup (1 cup servings) 10/23/11 takes several minutes to cook.

Roasted Vegetable Soup (1 cup servings) 10/23/11 makes 25 servings.

The ingredients for Roasted Vegetable Soup (1 cup servings) 10/23/11 are:

Ingredients:
Cauliflower, raw, 467 grams (remove)
Carrots, raw, 518 grams (remove)
Eggplant, fresh, 630 grams (remove)
Cabbage, fresh, 335 grams (remove)
Yellow Peppers (bell peppers), 2.5 pepper, large (3-3/4" long, 3" dia) (remove)
Brussels sprouts, fresh, 400 grams (remove)
Olive Oil, 4.35 tbsp (remove)
Frozen Pearl onions (16 oz bag-5 servings), 5 serving (remove)
TJ's Cut White Corn (16oz bag-5 servings), 5 serving (remove)
TJ's Organic Frozen Peas (16oz bag-5 servings), 5 serving (remove)
Chicken stock, home-prepared, 16 cup (remove)
Onions, raw, .5 large (remove)
Celery, raw, 200 grams (remove)
Canned Tomatoes, 1 can (remove)

Here is how you make Roasted Vegetable Soup (1 cup servings) 10/23/11:

Serving Size: Makes 25 (1 cup servings)Number of Servings: 25Recipe submitted by SparkPeople user VACARELLI.

The nutritional information for Roasted Vegetable Soup (1 cup servings) 10/23/11 is:

• Servings Per Recipe: 25
• Amount Per Serving
• Calories: 154.7

• Total Fat: 4.8 g
• Cholesterol: 4.6 mg
• Sodium: 267.9 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 4.2 g
• Protein: 7.2 g