Karen's Quick Tomato Veggie Soup
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Karen's Quick Tomato Veggie Soup calories by ingredient
Number of Servings: 4
Ingredients
Onions, raw, 0.5 cup, chopped
Garlic, 2 clove
Peppers, 1 cup, chopped
Canned Tomatoes, 1- 28 oz. can plum tomatoes
Cabbage, 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
Directions
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.