Garden Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.2
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 645.1 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 8.0 g
  • Protein: 8.1 g

View full nutritional breakdown of Garden Vegetable Soup calories by ingredient
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Number of Servings: 6


    2 Tbsp Olive Oil
    2 Cups chopped Leeks, white part only (from approx. 3 medium leeks)
    2 Tbsp finley minced garlic
    2 cups carrots, peeled and chopped into rounds( approx. 2 medium)
    2 cups peeled and diced potatoes
    2 cups fresh green beans, broken or cut into 3/4 inch pieces
    2 quarts chicken or vegetable broth
    4 cups diced no salt added canned tomatoes (2 cans)
    1/2 bag frozen corn
    1/2 tsp black pepper
    1-2 tsp freshly squeezed lemon juice


Heat olive oil in large, heavy bottomed stockpot over medium-low heat. Once hot, add the leeks and garlic, and a pich of salt and sweat until the begin to soften, approx. 7-8 minutes. Add carrots, potatoes, and green beans and continue to cook 4-5 minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn and pepper. Reduce the heat to low, cover and cook until the vegetables are fork tender, approx. 25-30 minutes. Remove from heat and add lemon juice. Season to taste and serve.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JAMLROB.

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