Chunky Vegetable Soup

Oxmoor House
To make a vegetarian vegetable soup, substitute vegetable broth for chicken broth.
10 servings (serving size: 1 cup)


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1 tablespoon olive oil
5 cups leeks, thinly sliced (about 3 leeks)
2 cups fresh corn kernels (about 3 ears)
5 garlic cloves, minced
2 carrots, coarsely chopped (about 2/3 cup)
1 green bell pepper, coarsely chopped
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can diced zesty tomatoes with mild green chiles, undrained
3 cups (1-inch) cut green beans (about 3/4 pound)
1/2 teaspoon salt


Prep: 16 Minutes
Cook: 35 Minutes

Heat oil in a large Dutch oven over medium heat. Add leeks and next 4 ingredients; cook 7 minutes or until tender. Add broth, chickpeas, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Add green beans and salt; cook 10 minutes.

Created date

March 2010

Nutritional Information

Calories 153
Fat 2.3 g
Satfat 0.3 g
Protein 5.8 g
Carbohydrate 29.9 g
Cholesterol 0 mg
Iron 2.5 mg
Sodium 623 mg
Caloriesfromfat 14 %
Fiber 5.6 g
Calcium 76 mg