Appetizers / Soups / Salads

Stacey's Fall Veggie Soup is for Soup.

Stacey's Fall Veggie Soup takes 20 minutes to prepare.

Stacey's Fall Veggie Soup takes 120 minutes to cook.

Stacey's Fall Veggie Soup makes 12 servings.

The ingredients for Stacey's Fall Veggie Soup are:

Ingredients:
Progresso Reduced Sodium Chicken Broth, 4 cup (remove)
Water, tap, 9 cup (8 fl oz) (remove)
dry light red kidney beans, 1 cup (remove)
dry black eyed peas, 1 cup (remove)
dry pinto beans, 1 cup (remove)
Earth Exotics Peeled baby carrots (5 carrots), 225 gram(s) (remove)
*Summer Squash, 1 medium (remove)
*zuchini, 4 serving (remove)
Celery, raw, 2 cup, diced (remove)
Baby Dutch Yellow Potatoes, sliced in half, 453 gram(s) (remove)
Garlic powder, 1 tsp (remove)
*Dehydrated Chopped Onion, 1 tbsp (remove

Here is how you make Stacey's Fall Veggie Soup:

In a large dutch oven pour chicken broth and water. Add Kidney beans, Pinto Beans and Black Eyed Peas, dehydrated onion and garlic power. (You can add any spices you like just remember to add them to the nutrition counts). Bring to a boil and let boil for 30 minutes before adding carrots, then cook another 20 minutes. Add chopped zuchini, chopped celery, and chopped yellow squash. Turn down heat to low and let simmer until all vegetables are cooked through and tender. Especially tasty with homemade cornbread.Serving size: 2 cupsNumber of Servings: 12Recipe submitted by SparkPeople user BUNNY1965.

The nutritional information for Stacey's Fall Veggie Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 152.0

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 237.7 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 6.4 g
• Protein: 9.8 g

The dietary needs meet for Stacey's Fall Veggie Soup is Vegetarian