Chunky Vegetable Soup

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

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Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 12%
  • Fat: 2.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.6g
  • Carbohydrate: 40.4g
  • Fiber: 5.2g
  • Cholesterol: 4mg
  • Iron: 3.3mg
  • Sodium: 574mg
  • Calcium: 127mg


  • 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


  1. 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.
  2. Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.
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