Vegetable soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 101.8
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,182.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.6 g
- Protein: 3.7 g
View full nutritional breakdown of Vegetable soup calories by ingredient
Introduction
Lots of veggies, great if you're trying to lose weight! Lots of veggies, great if you're trying to lose weight!Number of Servings: 12
Ingredients
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2 tbsp Extra Virgin Olive Oil
2 cup Green Beans (snap)
1 head, medium (5-6" dia) Cauliflower
4 stalks Celery diced
4 cloves Garlic miinced
3 cups, chopped Kale
1 large Onions diced
2 14 oz cans Fire Roasted Tomatoes - Diced
2 Red Bell Pepper
1 12 oz bag butternut squash great value, frozen
2 med Zuchini diced
12 cups Chicken Broth
1 tbsp italian seasoning
2 bay leaves
salt & pepper to taste
Directions
Heat olive oil in a pot or dutch oven over medium heat. Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
Add the minced garlic. Saute for about a minute, until fragrant.
Add the cauliflower, green beans, celery, butternut squash, zuchini, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft. Add kale and cook for about 7-10 minutes until kale is wilted.
Serving Size: 8
Add the minced garlic. Saute for about a minute, until fragrant.
Add the cauliflower, green beans, celery, butternut squash, zuchini, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft. Add kale and cook for about 7-10 minutes until kale is wilted.
Serving Size: 8