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Quick and Easy Vegetable Soup
This yummy and vegetable soup is a very quick and simple, easy on the wallet, great on the stomach - and adaptable to whatever you have on hand!
Course
Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
188
kcal
Author
Kylee Ayotte
Ingredients
1
tablespoon
olive oil
1
medium
carrot
diced
1
small
onion
diced
2
ribs
celery
diced
14
oz
crushed tomatoes
6
cups
chicken stock
5
cups
assorted vegetables
chopped. I used broccoli cauliflower, purple cabbage zucchini, a carrot, some red pepper and some cherry tomatoes
Salt and pepper
pinch
red pepper flakes
Optional
Sour cream and green onions to garnish
Instructions
Sauté the veggies
Heat the olive oil in a large saucepan or dutch oven.
Cook the carrot, onion and celery until tender.
Bring to a boil
Add the tomatoes and broth, and bring to a boil.
Add the vegetables, season to taste with salt/pepper/red pepper flakes.
Simmer
Return to a boil, then reduce to simmer (about 15 minutes).
Puree
Either puree (if you like that consistency), or leave chunky.
Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serve
Nutrition
Calories:
188
kcal
|
Carbohydrates:
34
g
|
Protein:
9
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
1127
mg
|
Potassium:
764
mg
|
Fiber:
10
g
|
Sugar:
4
g
|
Vitamin A:
11912
IU
|
Vitamin C:
28
mg
|
Calcium:
92
mg
|
Iron:
3
mg