Ruth's Vegetable Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 106.3
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,255.9 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.5 g

View full nutritional breakdown of Ruth's Vegetable Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


Full of non-starchy vegetables! Full of non-starchy vegetables!
Number of Servings: 5


    6 cups water
    1 15-oz. can diced tomatoes
    3 Knorr Vegetable bouillon cubes (or enough vegetable boullion flavoring for 6 cups water)
    4 - 6 garlic cloves, minced
    2 bay leaves
    1 cup chopped onion
    5 cups sliced zucchini (cut zucchini in quarters lengthwise, and slice thinly)
    1-1/2 cups diced carrots
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1/2 teaspoon white pepper
    1/2 teaspoon thyme
    2 tablespoons apple cider vinegar
    1/4 cup minced fresh parsley (optional)


Combine all ingredients, except parsley, in a large soup pot. Bring to a boil and simmer for about 20 minutes or until vegetables are tender. Remove 1-1/2 cups vegetables with a slotted spoon. Remove the bay leaves and discard. Puree the remaining soup in batches in the blender. Pour back into the soup pot, and add the reserved vegetables, the vinegar, and the minced parsley if using. Heat briefly. This recipe makes 10 cups of soup. Serving size is 2 cups each.

Number of Servings: 5

Recipe submitted by SparkPeople user ANTIOCHIA.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.