
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
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
Nutrients | Amount |
---|---|
Total Calories | 136 |
Total Fat | 5 g |
Saturated Fat | 1 g |
Monounsaturated Fat | 4 g |
Polyunsaturated Fat | 1 g |
Linoleic Acid | 1 g |
α-Linolenic Acid | 0.1 g |
Omega 3 - EPA | 0 mg |
Omega 3 - DHA | 0 mg |
Cholesterol | 0 mg |
Carbohydrates | 20 g |
Dietary Fiber | 6 g |
Total Sugars | 11 g |
Added Sugars included | 0 g |
Protein | 5 g |
Minerals | |
Calcium | 75 mg |
Potassium | 726 mg |
Sodium | 73 mg |
Copper | 219 mcg |
Iron | 3 mg |
Magnesium | 53 mg |
Phosphorus | 101 mg |
Selenium | 1 mcg |
Zinc | 1 mg |
Vitamins | |
Vitamin A | 132 mcg RAE |
Vitamin B6 | 0.4 mg |
Vitamin B12 | 0 mg |
Vitamin C | 71 mg |
Vitamin D | 0 mcg |
Vitamin E | 2 mg |
Vitamin K | 55 mcg |
Folate | 88 mcg DFE |
Thiamin | 0.3 mg |
Riboflavin | 0.2 mg |
Niacin | 2 mg |
Choline | 40 mg |
Source:
- American Institute for Cancer Research