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VEGETABLE SOUP

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VEGETABLE SOUP
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VEGETABLE SOUP

Added by: on Sep 17th, 2010
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
Rating:
4
Prep Time:
20 min
Cook Time:
20 min
Ready In:
40 min

Servings

Calculate


Original Recipe Yield: 4 servings
 

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery chopped
  • 3 cans (14.5 ounce) low-sodium chicken broth
  • 1/2 pound Yukon gold potatoes, cut into 1-inch chunks (peel first, if desired)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1 can (14.5 ounce) diced tomatoes
  • 1/4 pound green beans, cut into 1-inch pieces
  • * 1 cup chopped broccoli Grated Parmesan (optional)
    * 1 baguette, sliced and toasted (optional)
Nutrition Facts
VEGETABLE SOUP

Servings Per Recipe: 4

Amount Per Serving

Calories: 453

  • Total Fat: 11.9 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 693 mg
  • Total Carbs: 79.1 g
  •     Dietary Fiber: 16.7 g
  •     Sugars: 44 g
  • Protein: 23 g
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Directions:

1

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes.

2

Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil.

3

Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes.

4

To serve, ladle the soup into bowls. Sprinkle with the Parmesan and serve with the baguette slices, if desired.

5

And the next time, try...

6

Making an ad hoc minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 a head of cabbage (shredded), and a handful of macaroni or broken spaghetti.

Cooks' note:
TIP: When it comes to cooking, the gold standard of potatoes is, well, the Yukon gold. Not only does it have a rich, buttery flavor but it also retains its shape during heating making it terrific for soups, stews, roasts and mashes.

Video:

1 of 1 video
Vegetable Soup
Uploaded by: Cooking Bird
88 views
How to make a healthy and creamy vegetable soup to warm you up this winter!
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Ratings & Reviews:

Cooking Bird

Cooking Bird

By: Cooking Bird on Jan 17th, 2011
Rating:
0
This vegetable soup is low in calories but not in flavor. Weight Watchers 0 points. I keep a big pot around all the time.

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