Easy Vegetable Soup
Lovely, light and simple vegetable soup recipe!
Servings 8 servings (1½ cups per serving)
Calories 116kcal
Ingredients
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 2 large carrots, chopped
- 2 large celery stalks, thinly sliced
- 8 cups chicken broth (use veg broth for Vegetarian)
- One 14.5 ounce can diced tomatoes, with juice
- 2 medium zucchini, chopped
- 1½ cups chopped fresh green beans
- 1 cup frozen peas
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh basil
- 1/2 cup grated Parmesan cheese
Instructions
- In a large soup pot, combine the potatoes, onion, carrots, celery and broth over medium-high heat; bring to a boil. Reduce heat to low, cover and simmer until the potatoes are just tender- about 10 minutes.
- Add the tomatoes, zucchini, green beans, peas, oregano, salt and pepper. Continue to simmer until the vegetables are tender- about 10 minutes longer. Remove the pot from heat. Top individual servings with 1 tablespoon fresh basil and 1 tablespoon cheese.
Notes
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of chicken broth that is known to be GF.
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1130mg | Potassium: 766mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3579IU | Vitamin C: 47mg | Calcium: 148mg | Iron: 3mg