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Vegetable Soup II

Vegetable Soup II Recipe

  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 4 cups chicken broth
  • 2 cups beef broth
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (12 fluid ounce) can tomato-vegetable juice cocktail
  • 1/3 cup uncooked alphabet pasta
  • 1/3 cup quick-cooking barley
  • 2 (15 ounce) cans mixed vegetables, with liquid
  • 1 (11.25 ounce) can baby kernel corn, with liquid
  • salt and pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/10 of a recipe
Amount Per Serving
Calories 165
Total Fat 5.3g
Saturated Fat 0.9g
Cholesterol 0mg
Sodium 880mg
Total Carbohydrate 24.1g
Dietary Fiber 5.4g
Sugars 4.3g
Protein 6.1g
* 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.



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