Veggie Soup
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Veggie Soup calories by ingredient
Introduction
I feel more satiated eating soup than salad. So I ut my salad in a soup! I feel more satiated eating soup than salad. So I ut my salad in a soup!Number of Servings: 18
Ingredients
-
2 medium leeks
2 zucchini
1/4 medium onion
20 baby carrots
20 4-inch green beans
2 red potatoes
3 tbsp olive oil
3 tbsp water
3 cups water
3 cups low sodium chicken broth
5 garden tomatoes
6 cloves of garlic
20 basil leaves
3 tbsp olive oil
salt to taste
Directions
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.