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Spring Vegetable Soup

Enjoy this tasty soup with your favorite whole grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.

  • 4 Servings
  • $3.00 - $5.99

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/4 head of red cabbage, finely shredded
  • 2 medium ripe tomatoes, seeded and chopped
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1 cup green peas, frozen or fresh
  • 2 1/2 cups low-sodium vegetable juice
  • 1 cup water
  • 2 teaspoons dried basil
  • salt and pepper

Steps

1

Wash hands with soap and water.

2

In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.

3

Add vegetable juice and water. Bring to boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.

4

Serve in individual serving bowls. Season to taste with salt and pepper.

Ingredients

Serving Size: 1/4 of recipe

NutrientsAmount
Total Calories136
Total Fat5 g
Saturated Fat1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Linoleic Acid1 g
α-Linolenic Acid0.1 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol0 mg
Carbohydrates20 g
Dietary Fiber6 g
Total Sugars11 g
Added Sugars included0 g
Protein5 g
Minerals
Calcium75 mg
Potassium726 mg
Sodium73 mg
Copper219 mcg
Iron3 mg
Magnesium53 mg
Phosphorus101 mg
Selenium1 mcg
Zinc1 mg
Vitamins
Vitamin A132 mcg RAE
Vitamin B60.4 mg
Vitamin B120 mg
Vitamin C71 mg
Vitamin D0 mcg
Vitamin E2 mg
Vitamin K55 mcg
Folate88 mcg DFE
Thiamin0.3 mg
Riboflavin0.2 mg
Niacin2 mg
Choline40 mg

Source:

  • American Institute for Cancer Research