Country-French Vegetable Soup

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

More From Cooking Light

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

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Country-French Vegetable Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy