Stone (Vegetable) Soup

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 4 potatoes, peeled ⓘ
  • 1 small head cabbage ⓘ
  • 3 large onions ⓘ
  • 2 large cans tomatoes
  • 4 carrots, peeled ⓘ
  • 3 stalks celery ⓘ
  • 1 large bag frozen mixed vegetables ⓘ
  • salt and pepper to taste ⓘ

Instructions

  1. Chop raw vegetables and put in large pot.
  2. Add tomatoes, frozen vegetables and water as needed.
  3. Bring to a boil, then reduce heat and simmer for 3 hours.
  4. Taste and add salt and pepper.
  5. Taste again and adjust if needed.
  6. Refrigerate overnight. Heat and enjoy.

Nutrition & Diet Analysis (per serving)

294 kcal 15% DV
Protein Fat Carbs

Macronutrients

Protein 5.7g 11% DV
Total Fat 9.3g 12% DV
Carbs 48.7g 18% DV
Fiber 9.2g 33% DV
Sugar 12.7g 25% DV

Electrolytes

Sodium 9941.3mg 100% DV
Potassium 1279.3mg 27% DV

Vitamins & Minerals

Vitamin A 1074mcg 100% DV
Vitamin C 24.9mg 28% DV
Calcium 103.3mg 8% DV
Iron 2.2mg 12% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

potato cabbage tomato mixed vegetables carrot onion salt

You May Also Like

🥗

Nigella Lawson'S Tagliata For Two

VeganVegetarian
312 kcal 3g protein
🥗

Guacamole Ghoul Eyes

VeganVegetarian
51 kcal 0.7g protein
🥗

Fall Veggie Stew

VeganVegetarian
660 kcal 13.7g protein
🥗

Shane'S Sweet And Sour Meatballs (My Version)

VeganVegetarian
420 kcal 11.7g protein
🥗

A British Classic - Pan Yan Pickle

VeganVegetarian
247 kcal 4.2g protein
🥗

Orange-Ginger Dipping Sauce

VeganVegetarian
104 kcal 2.9g protein
Vegan recipes → Vegetarian recipes → All recipes →