Vegetarian

Fall Harvest Soup is for Soup.

Fall Harvest Soup takes 10 minutes to prepare.

Fall Harvest Soup takes 30 minutes to cook.

Fall Harvest Soup makes 6 servings.

The ingredients for Fall Harvest Soup are:

-Low sodium chicken broth (3 cups)
-1 can of whole peeled tomatoes with basil (no salt added)
-1 large onion - chopped
-5 cloves of garlic chopped
-2 large celery stalks - chopped
-15 baby carrots - chopped
-2 large zucchini- quartered and chopped
-1/4 green cabbage head - chopped (like for slaw)
-1/2 bag of baby spinach leaves
-chicken boullion cube
-salt & pepper
-EVOO - 1 T
-1.5 T of tomato paste
-Juice of 2 lemons

Here is how you make Fall Harvest Soup:

-saute chopped onions and garlic into pot with EVOO until translucent-add celery and carrots and tomato paste until sizzles-add entire can of whole peeled tomatoes and chicken broth-add zucchini and cabbage-adjust seasoning to taste after adding chicken boullion cube-let it simmer for 10 minutes on medium heat-add baby spinach and let it simmer for another 5 minutes-adjust seasoning to taste (I like to lemon juice freshly squeezed from 2 lemons)-let it simmer and enjoy!Number of Servings: 6Recipe submitted by SparkPeople user PBLOESS.

The nutritional information for Fall Harvest Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 132.8

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 841.0 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 6.0 g
• Protein: 5.3 g