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Nutrition Facts
Vegetable Soup
Amount Per Serving (679 g)
Calories 175
Calories from Fat 38
% Daily Value*
Fat 4.24g7%
Saturated Fat 2.962g15%
Polyunsaturated Fat 0.418g
Monounsaturated Fat 0.492g
Sodium 920mg38%
Potassium 885mg25%
Carbohydrates 32.5g11%
Fiber 6.7g27%
Sugar 7.55g8%
Protein 4.9g10%
Vitamin A 13050IU261%
Vitamin C 45.4mg55%
Calcium 110mg11%
Iron 2.3mg13%
* Percent Daily Values based on a 2000 calorie diet.
** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
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Vegetable Soup
Want some homemade vegetable soup? This easy soup recipe makes a delicious and healthy vegetarian dinner in just 40 minutes!
Ingredients
- 1/2 medium onion chopped
- 2 stalks celery chopped
- 1 large potato diced
- 3 medium tomatoes diced
- 2 medium carrots diced
- 1/2 cup peas frozen
- 1/2 cup corn frozen cut
- 1 cup green beans chopped
- 1 tbsp vegetable bouillon
- 6 cups water
- 1 bay leaf
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp sage
- 1 tsp black pepper
- 1-2 tsp salt or to taste
- 2 tsp lemon juice
Instructions
- Chop up the onion, celery, potato, tomatoes, and carrots into 1/3" cubes. Put into a large soup pot.
- Mix in 1 tbsp of vegetable bouillon and 6 cups of water.
- Add the bay leaf, oregano, basil, thyme, rosemary, sage, black pepper, and salt.
- Place over high heat and bring to a slow boil. Stirring occationally.
- When the potatoes and carrots are just beginning to get tender (about 10-15 minutes), add the chopped green beans, corn, and peas to the pot. Continue to boil until the green beans, potatoes, and carrots are soft.
- Mix in 2 tsp of lemon juice to brighten the flavors.
- Serve.
Vegetable Soup brought to you by Tiny.Kitchen: https://www.tiny.kitchen/vegetable-soup/