Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 medium leeks2 zucchini1/4 medium onion20 baby carrots20 4-inch green beans2 red potatoes3 tbsp olive oil3 tbsp water3 cups water3 cups low sodium chicken broth5 garden tomatoes6 cloves of garlic20 basil leaves3 tbsp olive oilsalt to taste
Cut the leeks, potato, onion, zucchini, green beans, and carrots into about a 1/4-inch dice.
In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons water. Add the vegetables and sauté over medium-low heat until all the water evaporates. Do not let the vegetables brown.
Add the water and chicken broth and bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes.
Meanwhile, in a food processor or blender fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
Stir the puree into the cooked soup. Do not let the soup return to a boil. Season to taste with salt and pepper. Serve the soup hot or cold.
Serving Size: makes 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user ERIKAMB85.
In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the 3 tablespoons water. Add the vegetables and sauté over medium-low heat until all the water evaporates. Do not let the vegetables brown.
Add the water and chicken broth and bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes.
Meanwhile, in a food processor or blender fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
Stir the puree into the cooked soup. Do not let the soup return to a boil. Season to taste with salt and pepper. Serve the soup hot or cold.
Serving Size: makes 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user ERIKAMB85.
Nutritional Info Amount Per Serving
- Calories: 72.3
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 15.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.0 g
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