Appetizers / Soups / Salads

Kitchen Sink Veggie Soup takes 5 minutes to prepare.

Kitchen Sink Veggie Soup takes 25 minutes to cook.

Kitchen Sink Veggie Soup makes 8 servings.

The ingredients for Kitchen Sink Veggie Soup are:

3 tbsp Extra Virgin Olive Oil
2 clove Garlic
1 Celery stalk
2 large Carrots
1 medium Onions
1 Green Bell Pepper
2 cup frozen Yellow Sweet Corn
3 medium Potato
2 boxes Low Sodium Chicken Broth
32 oz can Chick Peas
.75 tsp Salt
1 tsp marjoram
1/2 tsp coriander
1/2 tsp parsley
1/2 tsp pepper
4 Zucchini

Here is how you make Kitchen Sink Veggie Soup:

Chop onions, garlic, celery, pepper, and carrot very small (carrot can be cut larger if you want but sized pieces). Place is stock pot with oil and cook on med-high, stirring occasionally, until soft. Add potatoes and cook about 10 minutes more, stirring occasionally. Add broth, corn, seasonings, and chick peas. Simmer on medium until potatoes are cooked through. While soup is simmering, cut zucchini in half, and then into slices between 1/2 and 1 inch thick. Add to soup when potatoes are done. Stir and turn off heat. Let stand at least 10 minutes to cook zucchini. This keeps it from overcooking. Serving Size: Makes 8 - 2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user GOLDDUSTMOMMY.

The nutritional information for Kitchen Sink Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 334.3

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 333.4 mg
• Total Carbs: 56.8 g
• Dietary Fiber: 12.4 g
• Protein: 13.3 g