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18Ingredients
55Minutes
210Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 Tbsp. olive oil
- 6 cups vegetable stock
- 1 qt. tomato sauce
- 1 pt. diced tomatoes (petite)
- 1 onion (medium, chopped)
- 2 stalks celery (chopped)
- 2 cups green beans
- 2 cups niblet corn
- 2 carrots (large, sliced into thick coins)
- 2 cups cubed potatoes
- 2 tsp. garlic powder
- 2 tsp. italian seasoning
- 2 tsp. dried oregano
- 2 tsp. cumin
- 2 tsp. chili powder
- 1 tsp. ground black pepper (course-)
- 1 tsp. salt
- 1 chunk zucchini squash (optional)
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Directions
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1500mg63% |
| Potassium850mg24% |
| Protein6g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber7g28% |
| Sugars17g |
| Vitamin A90% |
| Vitamin C40% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Traci R. 8 years ago
I made this soup today and it was pretty good! I used the base for the seasoning as the recipe states (I go a little heavy with the seasonings because we like it that way!) and added 1/2 an orange sweet pepper, chopped, garbanzo beans and peas to the list of veggies. Pretty tasty soup and it was nice and full of veggies. Served with crusty bread and butter, it hit the spot on a very cold first day of snow! Thank you for the recipe!