Appetizers / Soups / Salads

Kelly's everything but the kitchen sink veggie soup takes 30 minutes to prepare.

Kelly's everything but the kitchen sink veggie soup takes 120 minutes to cook.

Kelly's everything but the kitchen sink veggie soup makes 10 servings.

The ingredients for Kelly's everything but the kitchen sink veggie soup are:

12 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup
2 beet (2" dia) Beets, fresh
2 cup Cauliflower, raw
3 cup Green Beans (snap)
3 stalk, large (11"-12" long) Celery, raw
4 carrot (7-1/2") Carrots, raw
1 cup, chopped or diced Broccoli, fresh
.5 cup, cubes Sweet potato
1 medium (2-1/2" dia) Onions, raw
1 cup, sliced Zucchini
1 cup Lentils
2 cup Beans, black
3 cup (8 fl oz) Water, tap
2 cup, chopped Cabbage, red, fresh
1 cup, pieces or slices Mushrooms, fresh
1 tsp. cayenne pepper
1 tbsp kosher salt
1 tbsp pepper

Here is how you make Kelly's everything but the kitchen sink veggie soup:

Throw the water and broth in a stock pot, add the rest of the veggies and simmer until the veggies are tender but not mushy. Enjoy!Serving Size: 1 large bowl of yumminessNumber of Servings: 10Recipe submitted by SparkPeople user GUNNSGIRL91303.

The nutritional information for Kelly's everything but the kitchen sink veggie soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 141.1

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 752.7 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 9.1 g
• Protein: 8.8 g