Garden Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 79.9
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,299.3 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
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Introduction

This is one of my tried and true favorite soups. I make it at least twice a month. This is one of my tried and true favorite soups. I make it at least twice a month.
Number of Servings: 6

Ingredients

    oil spray, canola oil
    1 large onion, chopped
    3 garlic cloves, minced
    1 large can crushed tomatoes
    1 can diced tomatoes
    1 bag of California mix (cauliflower, broccoli, carrots), does not have to be thawed
    1 bag (10 oz) broccoli, does not have to be thawed
    3/4 cup frozen corn kernels, does not have to be thawed
    4 TBS basil
    1 TBS salt
    1/2 tsp pepper

Directions

Heat a skillet to med-hi and add onions, cook 3-4 minutes.
Add garlic and cook an additional 1-2 minutes.
Add the next four ingredients and simmer for 6-10 minutes.
Add the basil, salt and pepper.
Simmer until the broccoli, cauliflower and carrots and tender.
Add the corn and cook an additional 2-3 minutes.
Garnish with fresh Parmesan or fresh parsley.

Serving Size: make 5-6 1-1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SWTBABY289.

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