Lunch

Teresa's Veggie Soup is for Lunch.

Teresa's Veggie Soup takes 30 minutes to prepare.

Teresa's Veggie Soup takes 90 minutes to cook.

Teresa's Veggie Soup makes 14 servings.

The ingredients for Teresa's Veggie Soup are:

Brussels sprouts, fresh, 2 cup, sliced
Baby Carrots, raw, 1200 grams, sliced
Onions, raw, 1 large, chopped
Green Beans (snap), 1.5 cup, sliced, 1 in pieces
Celery, raw, 4 stalk, medium (7-1/2" - 8" long), chopped
Organic Diced Tomatoes, 1 can
Garlic, 25 grams
Knorr Tomato Chicken soup base, 1 T.
Water, tap, 8 cup (8 fl oz)
Extra-Virgin Olive Oil, 2 tbsp
Curry powder, 1 tbsp
Cumin seed, ground, 1 tsp
Tony Chacere's Blackened Herbs and Spices, 1 serving
Pepper, black, 1 dash
Kirkland brand vegetable seasonings, 1 tsp.

Here is how you make Teresa's Veggie Soup:

Slice or chop all vegetables, per preference. In an enameled dutch oven, heat olive oil and saute all vegetables until partially cooked. Add two cups tomato-chicken base broth, and six cups water, along with spices. Cover and simmer for 90 minutes. Serve hot. Number of Servings: 14Recipe submitted by SparkPeople user LADYWOLF55.

The nutritional information for Teresa's Veggie Soup is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 72.8

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 183.3 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 3.4 g
• Protein: 1.9 g

The dietary needs meet for Teresa's Veggie Soup is Low Fat