Country-French Vegetable Soup

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 184
  • Calories from fat: 20%
  • Fat: 4.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.7g
  • Carbohydrate: 33.1g
  • Fiber: 7.6g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 425mg
  • Calcium: 77mg


  • 2 teaspoons olive oil
  • 2 cups chopped green cabbage
  • 1 cup chopped onion
  • 1 cup (1/2-inch-thick) sliced carrot
  • 1 cup sliced celery
  • 1 cup diced red potato
  • 1 teaspoon caraway seeds
  • 1 cup water
  • 4 cups Fresh Vegetable Broth or 2 (14 1/2-ounce) cans vegetable broth
  • 1 cup drained canned chickpeas (garbanzo beans)
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried dill
  • 1/2 teaspoon pepper


  1. Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.
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