SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 113.2
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,255.0 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Vegetable Soup

Submitted by: TURCOTTEP

Introduction

This quick-cooking soup is incredibly versatile. Use whatever vegetables are in season, look best at the market, or are your favorites. Add a side of protein such as grilled shrimp or sliced turkey. This quick-cooking soup is incredibly versatile. Use whatever vegetables are in season, look best at the market, or are your favorites. Add a side of protein such as grilled shrimp or sliced turkey.
Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    1 celery rib, chopped
    1/2 small onion, chopped
    1/2 teaspoon dried thyme
    2 garlic cloves, sliced
    1 small zucchini, cut into 1/4-inch dice
    1/2 cup chopped green beans
    1/2 teaspoon salt
    1/4 teaspoon pepper
    4 cups lower sodium vegetable broth
    1 large tomato, chopped
    1/4 cup chopped fresh parsley




Directions

Directions:
1. Heat oil in a heavy-bottomed saucepan over medium-high heat. Add celery, onion and thyme; sauté until vegetables are soft, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.
2. Add zucchini, green beans, salt and pepper; sauté until slightly soft, about 2 minutes Add stock and tomato; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. Stir in parsley. Serve hot.

Serving Size: 1 1/2 cups

Number of Servings: 4

Recipe submitted by SparkPeople user TURCOTTEP.






Great Stories from around the Web


Rate This Recipe