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    You are in: Home / Recipes / Vegetable Soup on the Double Recipe
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    Vegetable Soup on the Double

    Average Rating:

    3 Total Reviews

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    • on December 10, 2007

      Excellent soup that is thick, hearty and full of good things. I used some black beans for the squash because I had them needing to be used up. I didn't have type of rice ask for so I used 1/4 cup of raw brown rice and that worked very well. Very tasty lunch Paula. Thanks for posting.

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    • on September 22, 2007

      This soup was easy to prepare. I did add some chopped chicken and did not use the carrots, but added some chopped bell pepper. Other than that I followed the recipe. This was a very good and nutritious soup. Thanks for sharing your yummy recipe Paula! (I made this for my husband who is on the South Beach Diet, Phase II.)

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    • on August 29, 2004

      The summer weather here in San Francisco suddenly went from the mid 90s to the 50s-low 60s, and I figured this would be a perfect time to make this soup! I acutally didn't use Success rice- I used about 2-3 cups leftover brown rice. We didn't have any squash, but we added some red bell pepper and mushrooms. We sauteed the veggies before adding to the soup, too as we feel this gives them better flavor than just simmering. This soup was supremely easy- just the thing for a lazy sunday night supper. Very tasty and very healthy. I used organic fire roasted tomatoes, which added a great flavor. Oh, and we un-healthied this a tad by serving with just a dab of creme fraiche. Delicious and so easy! Very versatile recipe, too. Thanks for posting, Paula.

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    Nutritional Facts for Vegetable Soup on the Double

    Serving Size: 1 (459 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 142.9
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 307.8 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 3.9 g
    Sugars 7.0 g
    Protein 7.1 g


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