Tomato and Vegetable Soup

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Nutritional Info

Servings Per Recipe: 14
Amount Per Serving
Calories: 60.3

Total Fat: 2.4 g
Cholesterol: 2.1 mg
Sodium: 754.6 mg
Total Carbs: 9.5 g
Dietary Fiber: 2.1 g
Protein: 1.9 g

View full nutritional breakdown of Tomato and Vegetable Soup calories by ingredient

Introduction

You can mix and match any of the vegetables you have on hand in the herbs, onion, garlic, broth and stewed tomatoes as the base stock. You can also substitute vegetable broth and make it a vegetarian recipe. You can mix and match any of the vegetables you have on hand in the herbs, onion, garlic, broth and stewed tomatoes as the base stock. You can also substitute vegetable broth and make it a vegetarian recipe.

Minutes to Prepare: 30

Minutes to Cook: 25

Number of Servings: 14

Ingredients

1 tablespoon basil

1-2 teaspoons of oregano

1 large chopped onion

3-5 cloves of crushed garlic

1/2 cup finely chopped fresh parsley

2 tablespoons or grapeseed or canola oil

1 cup each of sliced carrots, chopped celery, sliced zucchini, chopped cabbage, and chopped spinach

1/2 cup fresh parsley

6-8 cups of chicken broth

2-14 oz cans of stewed or diced tomatoes

1 teaspoon of salt and pepper to taste

1-14 oz can of green beans (drained)

Directions

Saute basil, oregano, chopped onion, and crushed garlic in grapeseed or canola oil. Add sliced carrots, chopped celery and fresh parsley and saute lightly. When onions and celery are transluscent, add chicken broth and stewed or diced tomatoes. Add salt and pepper to taste. Simmer about 15 minutes. Add chopped cabbage, drained green beans, sliced small zucchini and cook another 5 minutes. Add chopped fresh spinach leaves and heat to a boil.