Vegetable soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 28.9
  • Total Fat: 1.2 g
  • Cholesterol: 1.2 mg
  • Sodium: 270.7 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.1 g

View full nutritional breakdown of Vegetable soup calories by ingredient
Submitted by:


This is great to have on hand for lunch This is great to have on hand for lunch
Number of Servings: 15


    1T olive oil, 1 onion, 2 carrots, 2 stalk celery, 2-14 1/2 oz cans tomatoes ( I like the petite chopped), 2-14 1/2 oz cans chicken broth (I get the regular, inexpensive kind), 4 cloves garlic-pressed, 1/4 to 1/2 head of cabbage-chopped and water as needed.


In dutch oven or stock pot, saute onion in olive oil. Add carrots, celery, tomatoes and okra (optional). Add garlic that has been minced or pressed. Add tomatoes and broth, then cabbage. You can add water at this point or as needed to maintain the 'soupiness' you like. Bring to a boil, then turn heat down to a simmer. Check regularly and when veggies are thoroughly cooked. remove from heat. Let cool some and store in refrigerator. Can be frozen in sizes that work for your family.

Number of Servings: 15

Recipe submitted by SparkPeople user JUNEBUG4967.

Rate This Recipe