Chunky Vegetable Soup

To make a vegetarian vegetable soup, substitute vegetable broth for chicken broth.

Yield: 10 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 153
  • Fat: 2.3g
  • Saturated fat: 0.3g
  • Protein: 5.8g
  • Carbohydrate: 29.9g
  • Cholesterol: 0mg
  • Iron: 2.5mg
  • Sodium: 623mg
  • Calories from fat: 14%
  • Fiber: 5.6g
  • Calcium: 76mg


  • 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


  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.
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