Vegetable Soup

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • servings:
  • Ingredients

    • 6 cups vegetable stock
    • 1 medium onion, diced
    • 1 cup celery, diced
    • 1 cup cauliflower floretts
    • 1 cup green beans, cut into about 1 inch pieces
    • 2 cups shredded cabbage
    • 1 medium zucchini, diced (about 2 cups)
    • 1 cup small turnip, diced
    • 3 cloves garlic, finely chopped
    • 1 small jalapeno seeded and deveined, finely chopped
    • 2 cups baby spinach
    • salt
    • pepper

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 82 % Daily Value *
    • Total Fat: 1 g 1.25%
    • Saturated Fat: 0 g 0.58%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 788 mg 32.83%
    • Calcium: 64 mg 6.4%
    • Potassium: 503 mg 14.38%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 6.67%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 15 g %
    • Dietary Fiber: 5 g 19.46%
    • Sugar: 9 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 37.01%
    • Vitamin C 74.71%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables3
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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