Recipes

Vegetable Soup

Soup is good food, especially when you talk about this nutritious vegetable soup. When you’re trying to get your “five-a-day,” this adds up to one great dish.
Print Recipe

Course Vegetable Soups
Cuisine Continental

Servings 8 servings
Calories 488.27 kcal

Ingredients

  

  • 1 teaspoon(s) olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 stalks celery, chopped
  • 2 medium leeks, white part only, chopped
  • 2 medium carrots, halved lengthwise, then sliced
  • 1 medium zucchini, halved lengthwise, then sliced
  • 1 medium zucchini, halved lengthwise, then sliced
  • 1 cup(s) frozen peas
  • 1 teaspoon(s) oregano
  • 1 teaspoon(s) dried basil
  • 1 teaspoon(s) dried thyme
  • 6 cup(s) fat-free, low sodium vegetable or chicken broth
  • 2 cup(s) fresh baby spinach
  • 1/4 cup(s) fresh parsley, chopped

Instructions

 

  • Heat oil in Dutch oven on medium heat.
  • Saute garlic, onions, celery, leeks and carrots until softened, about 6-7 minutes.
  • Add zucchini and saute for another 2-3 minutes.
  • Add peas, sprinkle dried herbs, and stir for 1 minute.
  • Add broth.
  • Bring to boil, then cover and simmer for 10 minutes.
  • Add spinach and fresh parsley; stir and simmer for 2 minutes.
  • Season with a little Kosher salt and black pepper to taste.

Nutrition

Calories: 488.27kcalCarbohydrates: 87.36gProtein: 20.88gFat: 7.11gSaturated Fat: 1.25gSodium: 3814.33mgFiber: 23.44gSugar: 42.97g

Keyword Healthy Bytes, Healthy Eating, Low Calorie, Low Fat
Tried this recipe?Let us know how it was!