Vegetarian Vegetable Soup

Name: Vegetarian Vegetable Soup
Yield: 8 servings
Ingredients: 32 ozs canned tomato juice; 32 ozs frozen mixed vegetables, thawed; 3 c water; 14 ozs vegetable broth; 1/2 c onions, chopped; 6 ozs tomato paste; 1 tsp garlic, minced; 1 tsp granulated sugar; 1 tsp salt; 1/2 tsp Italian seasoning

Adapted from Hamilton Beach/Proctor-Silex, Inc.

32 ozs canned tomato juice
32 ozs frozen mixed vegetables, thawed
3 c water
14 ozs vegetable broth
1/2 c onions, chopped
6 ozs tomato paste
1 tsp garlic, minced
1 tsp granulated sugar
1 tsp salt
1/2 tsp Italian seasoning

In a 3 1/2-quart cooker, combine tomato juice, vegetables, water, broth, onions, tomato paste, garlic, sugar, salt, and Italian seasoning. Mix well. Cover and cook on high for five hours, or until vegetables are tender.

Posted: 10/17/2002

Slow Cooker

Rated by 2 users (5.00)

WW Points^* : 1.63

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 120 Calories from Fat 6 (5%)
% Daily Value *
Total Fat 0.4g	1%
Saturated Fat 0g	0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g	0%
Sodium 725mg	30%
Potassium 0mg	0%
Total Carbohydrate25g	8%
Dietary Fiber 6g	24%
Sugars 7g
Protein 5g	24%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.