Karen's Quick Tomato Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Onions, raw, 0.5 cup, chopped Garlic, 2 clove Peppers, 1 cup, choppedCanned Tomatoes, 1- 28 oz. can plum tomatoesCabbage, fresh, 1.5 cup, chopped Olive Oil, 1 tsp Basil, 0.33 tbsp Oregano, ground, 0.33 tbsp Zucchini, 0.5 cup, sliced Celery, raw, 0.25 cup, diced Freshly ground pepper, hot sauce or red peper flakes to taste
Chop all vegetables into bite-sized pieces. Mince garlic and shred cabbage.
Add olive oil to a large Dutch oven. Saute Onion and garlic until lightly browned. Add peppers, celery, cabbage, zucchini and spices. Simmer about a half an hour or until vegetables are softened. If a less chunky soup is desired, add 1/2 cups of water until preferred consistency is achieved. Adjust seasonings by adding pepper, crushed pepper flakes or hot sauce, if you prefer it spicier.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLPHANON.
Add olive oil to a large Dutch oven. Saute Onion and garlic until lightly browned. Add peppers, celery, cabbage, zucchini and spices. Simmer about a half an hour or until vegetables are softened. If a less chunky soup is desired, add 1/2 cups of water until preferred consistency is achieved. Adjust seasonings by adding pepper, crushed pepper flakes or hot sauce, if you prefer it spicier.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLPHANON.
Nutritional Info Amount Per Serving
- Calories: 51.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 75.6 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.6 g
- Protein: 1.7 g
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