Italian Vegetable Soup

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 93.6

Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 702.6 mg
Total Carbs: 13.6 g
Dietary Fiber: 3.5 g
Protein: 3.3 g

View full nutritional breakdown of Italian Vegetable Soup calories by ingredient

Introduction

Healthy and Tasty Vegetarian Soup Healthy and Tasty Vegetarian Soup

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 10

Ingredients

3.25 cup Aldi's Happy Harvest Crushed Tomatoes (28 oz. can) (by JBEANOKIEBUG) - 1 28 oz can

3.5 serving Aldi's Happy Harvest Diced Tomatoes - 1/2 cup - (121g)/serving - 3.5 servings per 14.5oz can (by THENEWKAREN)

162 grams Season's Choice Steamed Cut Green Beans (by JEWELRYLOVER) - 1/2 Bag

200 gram Zuchinni, fresh, raw - 2 Medium size Zuchinni

1 cup, chopped Carrots, raw

212.5 gram(s) Fresh Selections Cole Slaw Mix - 85 g = serv. 453 g bag (Kroger) (by DCMANN) - 1/2 Bag

1 large Onions, raw

6 tsp Beef Base, Better Than Bouillon (1 tsp)

6 cup (8 fl oz) Water, tap

2 serving garlic minced Stonemill Aldi 1 tsp 5g svng (by PAMSCHWETZ) - 2 -3 tsp

1 dash Pepper, black - to taste

1 dash Salt -to taste

2 tsp Oregano, dried

1 tbsp Basil dried

.5 tsp Thyme, ground dried

2 Tbsp EVOO

Directions

Saute garlic and onion with olive oil for 2 -3 minutes. Add carrots and saute another 2 min. Add zuchinni, green beans and cabbage along with spices. Continue to saute for a few minutes to blend flavors. Next add crushed tomatoes, diced tomatoes and 4 c broth. Let soup simmer until veggies are tender. If needed during cooking you can add more broth and/or salt and pepper.

Serving Size: About 1 Cup

Number of Servings: 10

Recipe submitted by SparkPeople user LISAP76.