Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 159.7
  • Total Fat 4.5 g
  • Saturated Fat 0.9 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 2.7 g
  • Cholesterol 1.5 mg
  • Sodium 96.2 mg
  • Potassium 660.2 mg
  • Total Carbohydrate 26.3 g
  • Dietary Fiber 6.4 g
  • Sugars 2.4 g
  • Protein 5.4 g
  • Vitamin A 75.6 %
  • Vitamin B-12 0.5 %
  • Vitamin B-6 18.3 %
  • Vitamin C 34.5 %
  • Vitamin D 0.0 %
  • Vitamin E 5.1 %
  • Calcium 25.0 %
  • Copper 11.0 %
  • Folate 15.0 %
  • Iron 28.8 %
  • Magnesium 15.4 %
  • Manganese 26.0 %
  • Niacin 7.4 %
  • Pantothenic Acid 2.5 %
  • Phosphorus 10.5 %
  • Riboflavin 9.4 %
  • Selenium 2.1 %
  • Thiamin 14.7 %
  • Zinc 5.7 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Garden Harvest Vegetable Soup

View the full Garden Harvest Vegetable Soup Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Garden Harvest Vegetable Soup

53 calories of ditalini pasta, (0.50 oz)

30 calories of Olive Oil, (0.25 tbsp)

23 calories of Basil, (2 tbsp)

19 calories of Red Potato, (27.50 grams)

9 calories of Parmesan Cheese, grated, (0.38 tbsp)

7 calories of Carrots, raw, (0.25 large (7-1/4" to 8-1/2" long))

7 calories of Leeks, (0.13 leek)

4 calories of Green Beans (snap), (0.13 cup)

3 calories of Red Ripe Tomatoes, (0.25 plum tomato)

3 calories of Celery, raw, (0.25 stalk, large (11"-12" long))

1 calories of Garlic, (0.25 clove)

1 calories of Spinach, fresh, (0.13 cup)

1 calories of Zucchini, baby, (0.25 medium)

0 calories of Thyme, fresh, (0.19 tsp)

0 calories of Salt, (0.13 dash)

Nutrition & Calorie Comments  

This is so good without a lot of sodium! Added mushrooms, onions instead of leaks (can't find them), and regular potatoes instead of red (don't like red). Added 1 can of chickpeas and used quinoa (instead of pasta) to boast protein. Submitted by:

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I like this and wish I had read the comments about adding beans earlier. I would do that and eliminate potatoes. I also used chicken broth (low sodium) instead of water. The spicy was good for me and I think the basil really knocks it out of the park. Submitted by:

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Didn't have celery or green beans, still turned out good. Added canellini beans to get some protein. Very versatile. Added a shot of hot sauce to hubby's. He says it's a keeper! Submitted by:

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Good for cleaning out fridge too. Love that it's low in sodium. Like to add mushrooms to it too. Submitted by:

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Love this recipe - I changed it up just a bit, I used 8 cups of chicken broth and 1 cup water - I also added kidney beans to give it a bit more protein - taste is excellent - oh an I didn't do the basil with paremsan part Submitted by:

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Delicious and so low calorie. Just love it. Submitted by:

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Did I make the same soup these people did?? I found the end product to be watery and bland. Chopped for days. Had to add salt. Would use no fat, low sodium chicken broth if I made again Submitted by:

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I freeze vegetable cooking & steaming liquid in baggies. When making a soup, I'll use them in place of water or canned broth. Why throw away all those vitamins and minerals? Submitted by:

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It was bland with too much red pepper, this is coming from a person who LOVES veggies and anything spicy. I had to add Low Sodium Better than Bouillon and Spike seasoning to make it edible. It is a good starting point. But unless you add other ingredients, it is BLAND and gross! Submitted by:

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