Anita's Tried & True Heart Healthy Recipes

Vegetarian Vegetable Soup

Adapted from
8 servings

32 ozs canned tomato juice  6 ozs tomato paste 
32 ozs frozen mixed vegetables, thawed  1 tsp garlic, minced 
3 c water  1 tsp granulated sugar 
14 ozs vegetable broth  1 tsp salt 
1/2 c onions, chopped  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.
Nutritional Analysis per serving (8 servings total)
Calories 120   %CFF 5 %
Total Fat 0.4 g   Saturated Fat 0 mg
Protein 5 g   Cholesterol 0 g
Carbohydrates 25 g   Sodium 725 mg
Sugars 7 g   Fiber 6 g
1.6 WW Points
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Rated by 2 users (5.0)

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