Tomato and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 tablespoon basil 1-2 teaspoons of oregano 1 large chopped onion3-5 cloves of crushed garlic1/2 cup finely chopped fresh parsley2 tablespoons or grapeseed or canola oil1 cup each of sliced carrots, chopped celery, sliced zucchini, chopped cabbage, and chopped spinach1/2 cup fresh parsley6-8 cups of chicken broth2-14 oz cans of stewed or diced tomatoes1 teaspoon of salt and pepper to taste 1-14 oz can of green beans (drained)
Saute basil, oregano, chopped onion, and crushed garlic in grapeseed or canola oil. Add sliced carrots, chopped celery and fresh parsley and saute lightly. When onions and celery are transluscent, add chicken broth and stewed or diced tomatoes. Add salt and pepper to taste. Simmer about 15 minutes. Add chopped cabbage, drained green beans, sliced small zucchini and cook another 5 minutes. Add chopped fresh spinach leaves and heat to a boil.
Nutritional Info Amount Per Serving
- Calories: 60.3
- Total Fat: 2.4 g
- Cholesterol: 2.1 mg
- Sodium: 754.6 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.1 g
- Protein: 1.9 g
Member Reviews
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SECADUFF22
I made this tonite for the family and the kids loved it! My picky 6 year old asked for thirds!! I absolutely loved this recipe and you can throw any vegetables you have available in. We used cucumbers instead of zucchini and used fresh chopped tomatoes and it was great! Thanks for the great recipe!! - 12/31/09
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VHUDSTER
This is the best vegetable soup recipe I’ve ever made, and I make a LOT of soups! I did use more than 1 cup of each vegetable (used bagged slaw mix) and omitted the spinach. I also used fresh green beans instead of canned, and added them with the carrots and celery, and added a can of tomato sauce. - 12/6/20