Vegetable soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 41.4

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 225.5 mg
Total Carbs: 8.5 g
Dietary Fiber: 2.3 g
Protein: 1.1 g

View full nutritional breakdown of Vegetable soup calories by ingredient

Introduction

Quick and light Quick and light

Minutes to Prepare: 5

Minutes to Cook: 25

Number of Servings: 6

Ingredients

1.0 stalk, large (11"-12" long) Celery, raw

0.5 cup, chopped Carrots, raw

0.5 cup, chopped Onions, raw

1.5 cup Del Monte Petite Cut Diced Tomatoes

2.5 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup

2.0 clove Garlic

8.0 oz Almond Breeze Almond Milk, Original, refrigerated

1 tsp Italian seasoning

Salt and pepper to taste

Directions

In pot saute onion, carrot, & celery in olive oil for about 3 min. Add garlic, saute another minute. Add broth and seasonings. Boil, then simmer for 15-20 min. Add milk and stir. You can serve as is or blend with immersion blender. You can also top with cheese if desired.

Serving Size: 1 cup

Number of Servings: 6.0

Recipe submitted by SparkPeople user THAINKATHY.