Mathilde's Vegetable Soup

6 hours Prep: 10 minutes Cook: 6 hours

80 calories per serving view nutrition facts

12 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	quarts	water
5	each	vegetable bouillon cubes
1	tablespoon	salt
1	dash	black pepper
2	each	celery stalks	cut up
1	large	onion	cut up
2	cans	tomatoes	diced
1	package	okra	frozen, cut
2	packages	mixed vegetables	frozen
1	can	pinto beans
1	medium	potato	diced
1/2	each	green bell pepper	diced
1	pound	mushrooms	sliced
2	cups	tomato juice
1	dash	cayenne pepper

Directions

In a large covered pot, combine water, bouillion cubes, salt and a dash of pepper.

Then add remaining ingredients. Cook together 5-6 hours.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 164g

Amount per Serving

Calories 80 5% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 669mg	28%
Total Carbohydrate 16.0g	5%
Dietary Fiber 4.0g	17%
Sugars 4.0g
Protein 4.0g	8%

Vitamin A	44%		Vitamin C	27%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Brunch: Page 5

Last Recipes Viewed

Recipe Bite

Caveat Emptor

by Mark R. Vogel

Recently I was browsing at a local supermarket pondering what to concoct for dinner. During my reconnaissance of the seafood department I spied a cache of blue point oysters in ...