Try this Tomato Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionBoil the above on high for at least 10 minutes. You can chop the tomatoes in the blender, or break them up with a spoon. I like to squish them in my hands. gets out frustration. (i usually put the seasoning in at this point. see below) Add pre-cooked beans (whatever you think will taste good) to the above mixture. you can use canned, but I like the dried beans better. I prefer a nine-bean soup variety thats locally available. Not sure if its available everywhere. Add vegetables to the above according to your tastes. Be sure to add them according to cooking time. No set amounts. Add them and stir. If it looks good, go with it. If it looks like it needs more, toss some more in. I use: Potatoes, cubed (makes the base nice and thick) corn zucchini summer squash (go easy...add it late or itll take over...i dont use it if im making it for just us cause theres always leftovers and the cabbage flavor gets stronger the longer it sits.) cabbage youd think carrots would taste good, but their flavor took over and it was barely palatable. could just be my taste, though. same with broccoli and cauliflower. I season it with Oregano and Black pepper, and occasionally garlic, but go easy with this. could make it taste bitter. We used to sprinkle parmesan cheese on it and serve with crusty bread. now we dont use the parmesan, but ive been known to sprinkle nutritional yeast on the top. note: if the soup gets thicker than you want it, add water, but add it slowly. itll thin out, and so will the flavor. If you do add water toward the end, be sure to let it stew for a while longer. From: JOHNH@NORWICH.BITNET. Fatfree Digest [Volume 8 Issue 57] June 18, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.