Appetizers / Soups / Salads

vegetable hodge-podge soup takes 30 minutes to prepare.

vegetable hodge-podge soup takes 60 minutes to cook.

vegetable hodge-podge soup makes 36 servings.

The ingredients for vegetable hodge-podge soup are:

2 C chopped onion
2 C chopped carrots
1.5 T olive oil
6 C low sodium, 100% fat free chicken broth
3 C 100% fat free vegetarian vegetable broth
4 C water
1 C macaroni-uncooked
1 15oz can black beans drained and rinsed
1 C lentils 1/2 C brown rice
1/2 C Barley
3 med. stalks celery, thinly sliced
2 med potatoes, peeled and diced
3 C sliced green beans (frozen)
2 C peas (frozen) 1.5 C corn (frozen)
2 tsp dried basil
6 oz can of tomato paste
4 T parmesan cheese, grated
3 cloves garlic, minced
1 T olive oil
4 C cooked white beans

Here is how you make vegetable hodge-podge soup:

Cook 2 C of white beans ahead of time, drain. saute onions and carrots in 1.5 T of olive oil until onion is transparent.Add to broth and water mixture.Add remaining vegetables, rice, barley, lentils, and macaroni. Bring to a low boil, reduce heatIn med. size bowl mix basil, tomato paste, garlic parmesan cheese and 1 T olive oil. When mixture is blended add to soup. Add white beans.pepper to taste(may also add several bay leaves for added flavor)Serve warmNumber of Servings: 36Recipe submitted by SparkPeople user JUSTLILBIT.

The nutritional information for vegetable hodge-podge soup is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 124.9

• Total Fat: 1.6 g
• Cholesterol: 0.4 mg
• Sodium: 376.3 mg
• Total Carbs: 22.5 g
• Dietary Fiber: 4.6 g
• Protein: 6.1 g