Appetizers / Soups / Salads

Leftover Veggie Soup takes 20 minutes to prepare.

Leftover Veggie Soup takes 45 minutes to cook.

Leftover Veggie Soup makes 8 servings.

The ingredients for Leftover Veggie Soup are:

4 stalk, medium (7-1/2" - 8" lon Celery, raw
.5 large Onions, raw
0.5 cup slices Parsnips
1 cup, cubes Butternut Squash
1 serving Birdseye's Brussel Sprouts-10 brussels sprouts
1 cup, cubes Eggplant, fresh
4 cup Campbell's low sodium chicken broth
3 cup Beef Broth Cube(0pts) (by DUCKEY1466)
2 cup, chopped Cabbage, fresh
3 serving Bacon - Pork 1 medium slice pan fried
1 tbsp Butter, unsalted
1 tbsp Extra Virgin Olive Oil

Here is how you make Leftover Veggie Soup:

Cook celery and onions in butter and olive oil. Add in parsnip and a few cloves of minced garlic. Put the butternut squash in pot with broth. I used an immersion blender to mix it up a little bit. Then just add everything in the pot and season. I used oregano, onion powder, basil, salt, pepper, paprika and whatever else you want.Serving Size: Approx 8 x 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user HEALTHYSTUFF.

The nutritional information for Leftover Veggie Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 89.3

• Total Fat: 4.8 g
• Cholesterol: 7.3 mg
• Sodium: 742.2 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.8 g
• Protein: 3.8 g