Vegetarian

Fall veggie soup is for Dinner.

Fall veggie soup takes 15 minutes to prepare.

Fall veggie soup takes 60 minutes to cook.

Fall veggie soup makes 8 servings.

The ingredients for Fall veggie soup are:

Onions, raw, 1 cup, chopped (remove)
Chicken Broth, 8 cup (8 fl oz) (remove)
Carrots, raw, 2 medium (remove)
*Potato, raw, 2 small (1-3/4" to 2-1/2" dia.) (remove)
*Brown Rice, medium grain, 1 cup (remove)
*Del Monte Petite Cut Diced Tomatoes, 2 cup (remove)
Beans, red kidney, 1 cup (remove)
Spinach, frozen, 1 package (10 oz) yields (remove)
Zucchini, 2 cup, sliced (remove)
2 garlic
olive oil
1 tsp dried thyme
1 tsp salt
pepper to taste

Here is how you make Fall veggie soup:

in large pot, saute onion, and garlic in olive oil. Add broth, carrots, potatoes, rice, thyme and salt. Bring to boil. At boil reduce heat and simmer for 30 minutes. add tomatoes, beans, spinach and zucchini. Simmer for 20 more minutes. Add pepper if desiredServing Size: 8 bowlsNumber of Servings: 8Recipe submitted by SparkPeople user CINDYLOUWHO962.

The nutritional information for Fall veggie soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.5

• Total Fat: 1.0 g
• Cholesterol: 5.0 mg
• Sodium: 1,227.5 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 6.7 g
• Protein: 6.1 g

The dietary needs meet for Fall veggie soup is Low Carb