Chunky Vegetable Soup

recipe
This hearty vegetable soup is a great meal for chilly fall and winter nights.  Serve with crusty French bread and a green salad for a well-rounded supper.

Yield:

8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Caloriesfromfat 12 %
Fat 2.9 g
Satfat 1 g
Monofat 0.7 g
Polyfat 0.8 g
Protein 10.6 g
Carbohydrate 40.4 g
Fiber 5.2 g
Cholesterol 4 mg
Iron 3.3 mg
Sodium 574 mg
Calcium 127 mg

Ingredients

Vegetable cooking spray
2 teaspoons vegetable oil
1 cup chopped onion
2 garlic cloves, minced
7 cups water
1 tablespoon dried basil
3/4 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 pound red potatoes, cut into 1-inch cubes
1/2 pound small carrots, cut into 1-inch pieces
1 (15 1/2-ounce) can cannellini beans or other white beans, drained
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (10-ounce) package frozen large lima beans
1/2 cup uncooked orzo (rice-shaped pasta)
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes or until tender. Add water and next 9 ingredients (water through lima beans); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add orzo; cook, uncovered, over medium heat an additional 10 minutes. Ladle soup into individual bowls, and sprinkle with cheese.

Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.

Note:

January 1996
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