Quick & Easy Veggie Vegetable Soup

Quick & Easy Veggie Vegetable Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 838.0 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Quick & Easy Veggie Vegetable Soup calories by ingredient


Introduction

Tasty one-pot easy soup (vegan as-written) Tasty one-pot easy soup (vegan as-written)
Number of Servings: 4

Ingredients

    1T Olive Oil
    2 cloves Garlic, chopped
    1 medium Onion, sliced thinly
    3 small Potatoes, cubed 1"
    1 1/2 C Carrots, diced
    1 C Beans (I used a mix of fresh adzuki, mung, etc. -- but fresh green beans will work)
    1 can Del Monte organic diced tomatoes w/ basil, garlic & oregano
    1 1/2 T (24g) Miso paste (or a couple boullion cubes)
    3 C water
    1t Mint leaves, fresh chopped (or 1/2 t dry)
    1t Basil leaves, fresh chopped (or 1/2 t dry)

Directions

Saute garlic and onion in 3+ quart Soup pot until transparent.
Add all other fresh veggies; cover and cook on medium heat for 10 minutes, stirring occasionally.
Dissolve miso paste (or boullion cube) in 3 C water (microwaving 2 - 3 minutes helps)
Turn stove heat to medium high; add canned tomatoes, stir, and cover.
Add herbs and broth to soup pot and stir; reduce heat, and simmer for 30 - 45 minutes.
Makes (4) 2-cup servings; add a chunk of fresh cornbread and a salad for a feast.

Timesaving tip: use frozen pre-cut veggies to reduce prep time -- but fresh garlic really is better!

Number of Servings: 4

Recipe submitted by SparkPeople user TYGGER_TED.