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Fresh-Vegetable Soup

Yield 8 servings (serving size: 2 cups soup and 2 tablespoons cheese)
"This is my mother's vegetable soup recipe. I like to make a big batch on Sundays when I have plenty of time to cut and chop all the vegetables. Then, during the week, I dish up a bowl and reheat it for dinner in no time flat. It really comes in handy after I've been working out and I'm too tired to cook a big meal." -Dorothy Duder, Burbank, Calif.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 5 garlic cloves, minced
  • 2 cups chopped celery (about 4 stalks)
  • 2 cups (2-inch) cut green beans (about 1/2 pound)
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 1 cup thinly sliced carrot
  • 1 medium zucchini, halved lengthwise and sliced (about 1 cup)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 4 (14 1/4-ounce) cans fat-free beef broth
  • 1 (15-ounce) can kidney beans, drained
  • 4 cups chopped seeded tomato
  • 2/3 cup uncooked elbow macaroni (about 3 ounces)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 2 cups shredded green cabbage
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 cup grated Parmesan cheese

Nutrition Information

  • calories 272
  • caloriesfromfat 25 %
  • fat 7.6 g
  • satfat 2.6 g
  • monofat 3.6 g
  • polyfat 0.9 g
  • protein 12.5 g
  • carbohydrate 39.4 g
  • fiber 6.4 g
  • cholesterol 8 mg
  • iron 3 mg
  • sodium 529 mg
  • calcium 213 mg

How to Make It

  1. Heat oil in a stockpot over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni, and tomato sauce. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pasta is done. Add cabbage, salt, and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.

  2. Note: Refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.