vegetable soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 105.0
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.8 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 2.6 g

View full nutritional breakdown of vegetable soup calories by ingredient



Number of Servings: 8

Ingredients

    2 tbsp olive oil
    1 cup chopped onions
    1 cup chopped celery
    1 cup chopped carrots
    1 medium chopped potato
    1 cup chopped zucchini
    1 cup canned chopped tomatoes
    1 cup frozen peas
    1 cup frozen green beans
    6 cups vegetable broth

Directions

Heat oil in heavy pot. Add onion and celery and cook until tender. Stir in carrots, green beans and potato and toss to coat. Stir in zucchini. Add tomatoes and stock and bring to boil. Reduce heat to simmer. Cook until potatoes, green beans, and carrots are tender about 15-20 minutes. Stir in peas and simmer for about 5 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user PHYLLISYOC.