Appetizers / Soups / Salads

Versatile Vegetable Soup is for Soup.

Versatile Vegetable Soup takes 30 minutes to prepare.

Versatile Vegetable Soup takes 30 minutes to cook.

Versatile Vegetable Soup makes 12 servings.

The ingredients for Versatile Vegetable Soup are:

1 zucchini, chopped
1 yellow squash, chopped
1 onion, large, diced
3 clove garlic, minced
1 each red, green and yellow bell pepper, chopped
3 stalk celery, diced
2 or 3 carrots, diced (optional)
½ lb. green beans, or 1 #10 can (NSA) or 1 bunch asparagus
2 cans Chicken broth, NSA / Swanson's fat free
3 8 oz. cans tomato sauce, NSA
2 tsp. oregano
1 tsp. basil
1-½ tbsp. parsley

Here is how you make Versatile Vegetable Soup:

Makes 12 1-cup servings. Prepare vegetables and saute in large pan. May saute in water or olive oil. I use water. Do not add the green beans if they are canned. I use 1 bundle of asparagus, too.Add chicken broth and bring to boil.Add green beans (canned), tomato sauce and spices. You may salt and pepper to taste, too.Bring to boil and remove from heat.Notes:I use asparagus but you could also add cabbage and other veggies as you like.OPTIONAL Additions:To one cup of this soup add 1/2 c. of some form of carb such as rice, potatoes, pasta and 2-oz. of protein for a complete meal. It is ideal for lunch every day and by adding these ingredients creates a variety that can't be beat!Number of Servings: 12Recipe submitted by SparkPeople user JSUEBRISTER.

The nutritional information for Versatile Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 28.7

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 173.9 mg
• Total Carbs: 6.3 g
• Dietary Fiber: 1.7 g
• Protein: 1.9 g