Quick & Easy Veggie Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1T Olive Oil2 cloves Garlic, chopped1 medium Onion, sliced thinly3 small Potatoes, cubed 1"1 1/2 C Carrots, diced1 C Beans (I used a mix of fresh adzuki, mung, etc. -- but fresh green beans will work)1 can Del Monte organic diced tomatoes w/ basil, garlic & oregano1 1/2 T (24g) Miso paste (or a couple boullion cubes)3 C water1t Mint leaves, fresh chopped (or 1/2 t dry)1t Basil leaves, fresh chopped (or 1/2 t dry)
Saute garlic and onion in 3+ quart Soup pot until transparent.
Add all other fresh veggies; cover and cook on medium heat for 10 minutes, stirring occasionally.
Dissolve miso paste (or boullion cube) in 3 C water (microwaving 2 - 3 minutes helps)
Turn stove heat to medium high; add canned tomatoes, stir, and cover.
Add herbs and broth to soup pot and stir; reduce heat, and simmer for 30 - 45 minutes.
Makes (4) 2-cup servings; add a chunk of fresh cornbread and a salad for a feast.
Timesaving tip: use frozen pre-cut veggies to reduce prep time -- but fresh garlic really is better!
Number of Servings: 4
Recipe submitted by SparkPeople user TYGGER_TED.
Add all other fresh veggies; cover and cook on medium heat for 10 minutes, stirring occasionally.
Dissolve miso paste (or boullion cube) in 3 C water (microwaving 2 - 3 minutes helps)
Turn stove heat to medium high; add canned tomatoes, stir, and cover.
Add herbs and broth to soup pot and stir; reduce heat, and simmer for 30 - 45 minutes.
Makes (4) 2-cup servings; add a chunk of fresh cornbread and a salad for a feast.
Timesaving tip: use frozen pre-cut veggies to reduce prep time -- but fresh garlic really is better!
Number of Servings: 4
Recipe submitted by SparkPeople user TYGGER_TED.
Nutritional Info Amount Per Serving
- Calories: 204.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 838.0 mg
- Total Carbs: 42.8 g
- Dietary Fiber: 5.9 g
- Protein: 6.4 g
Member Reviews