Appetizers / Soups / Salads

Jane's Version of the Mayo Clinic Veggie Soup is for Soup.

Jane's Version of the Mayo Clinic Veggie Soup takes 20 minutes to prepare.

Jane's Version of the Mayo Clinic Veggie Soup takes 60 minutes to cook.

Jane's Version of the Mayo Clinic Veggie Soup makes 28 servings.

The ingredients for Jane's Version of the Mayo Clinic Veggie Soup are:

1 lb carrots, sliced
1 medium onion, chopped
4 large stalks celery, sliced, frozen
1 tsp minced garlic
2 cans (28 oz each) whole tomatoes in juice
10 oz broccoli, frozen
2.66 cups green beans, frozen
1 can (48 oz) chicken broth, fat-free, low sodium
6 cups distilled water
1 tsp salt and 1/4 tsp pepper
20 oz spinach, frozen

Here is how you make Jane's Version of the Mayo Clinic Veggie Soup:

Makes 28 cups of veggie stew.1. Spray 12 qt stock pot with cooking spray (equal about 1 tsp oil) and heat to medium-high heat. Add carrots, onion, garlic, and celery. Cook for 8 minutes, stirring occasionally.2. Add tomatoes with their liquid and break up the tomatoes. Add broccoli, green beans, broth, water, salt and 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 spinach and heat to boiling. Reduce heat to low; cover and simmer until all vegetables are tender--approximately 10 minutes. Number of Servings: 28Recipe submitted by SparkPeople user BJBERRY57.

The nutritional information for Jane's Version of the Mayo Clinic Veggie Soup is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 39.4

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 357.0 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 2.4 g
• Protein: 2.4 g

The dietary needs meet for Jane's Version of the Mayo Clinic Veggie Soup is Low Fat