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Chunky Vegetable Soup

Prep time 16 mins
Cook time 35 mins
Yield 10 servings (serving size: 1 cup)
To make a vegetarian vegetable soup, substitute vegetable broth for chicken broth.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection