Vegetable Soup

- POSTED ON: Jan 09, 2012

Makes 12 servings 


1 large onion
1 cup Baby Carrots (5 oz)
1 parsnip (5 oz)
2 stalks celery
1 cup raw mushrooms
1/2  cabbage head (large)
1 can green beans (14 oz)
1 can diced ready-cut tomatoes (14 oz )
4 cups beef broth
4 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon Italian Seasoning
1 teaspoon Basil
1 package Splenda


Peel parsnip, and cut all vegetables into small chunks,
of the same approximate size.
Pour beef broth, canned tomatoes and water into stock pot.
Add remaining vegetables.
Add seasonings.
Bring to a boil, then turn down neat to a gentle simmer,
and cook for approximately 2 hours.. (in about 30 minutes veggies will be tender). 

Makes12 Servings.
1 cup is 1 serving =
Calories: 45
Net Carbs  7 grams
Protein 2.7 grams

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Existing Comments:

On Nov 04, 2017 cheriroyale wrote:
Thank you for your articles and recipes. I can't wait to try this vegetable soup recipe. For the past few years my husband and I have been on a Plant Based Program having lots of vegetables. I often wonder if we need a bit more protein in our program but so far so good with a decrease in weight of over 20 lbs each of us. This soup looks great!

On Nov 04, 2017 Dr. Collins wrote:
             Cheriroyale, It sounds like you and your husband have found a way-of-eating that works for you. I am VERY fond of this vegetable soup. I hope you like it as well.

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