Lunch

My Best Veggie Soup Yet is for Lunch.

My Best Veggie Soup Yet takes 15 minutes to prepare.

My Best Veggie Soup Yet takes 60 minutes to cook.

My Best Veggie Soup Yet makes 8 servings.

The ingredients for My Best Veggie Soup Yet are:

1 and 1/2 t extra virgin olive oil
1 can Corn - no salt added, drained, rinsed
*Petite Canned Diced Tomatoes - 14.5-15 oz can (whole can)
1 can KIDNEY BEANS, RINSED, DRAINED WELL, 14.5 oz
1 can Black Eyed Peas 15.5 oz can, rinsed drained
*Diced raw Zucchini 1 cup
*Carrots (Shredded), 1 cup
*Diced Fresh Whole Mushrooms (5med mushrooms)
*broth chicken or vegetable, 4 cup
1 diced leek, white part only
*onion, dried minced, 1 tbsp
*peppers, red, freeze dried 2 teaspoons
*Herbes de Provence, 1 teaspoon
*Garlic Salt, 0.5 tsp
*Black Pepper (Gound), .5 tsp
*Holland House Sherry (cooking wine), 1/4 c
*Bird's Eye Tiny Baby Peas (2/3 cups)
*Stop & Shop Baby Lima Beans, Frozen, 0.75 cup

Here is how you make My Best Veggie Soup Yet:

Sautee mushrooms, leeks, zucchini, carrots together until soft. Add all other ingredients. Bring to a boil for about 5 minutes. Simmer on medium at least 20 minutes. Turn to low and simmer another 30 minutes (or longer - the longer the better up to 2 hours). Enjoy! Serving Size:?At least 1 cup4 PP values per serving (WW people) Number of Servings: 8Recipe submitted by SparkPeople user LUV2SK8GAL.

The nutritional information for My Best Veggie Soup Yet is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 189.1

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 629.5 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 7.0 g
• Protein: 8.5 g

The dietary needs meet for My Best Veggie Soup Yet is Vegetarian