v10 soup

Warning: This soup is jam-packed with an INSANE amount of veggies!!!

Yield: 6 servings ( Serving Size: 1 generous cup )
Community Recipe from


  • 4 cup(s) fat-free vegetable broth
  • 2 cup(s) chopped green cabbage
  • 1 1/4 cup(s) chopped celery
  • 1 cup(s) chopped mushrooms
  • 1 cup(s) bean sprouts
  • 2/3 cup(s) frozen green beans
  • 1 whole(s) medium zucchini diced
  • 2 whole(s) plum tomatoes diced
  • 3/4 cup(s) sliced carrots
  • 1/2 cup(s) diced onions
  • 5 whole(s) asparagus spears chopped
  • 1 1/2 tablespoon(s) tomato paste
  • 1 teaspoon(s) minced garlic
  • 1/2 teaspoon(s) basil
  • 1/4 teaspoon(s) oregano
  • 1/4 teaspoon(s) parsley
  • 1 whole(s) salt and pepper, to taste


  1. Spray a large pot with nonstick spray. Cook tomatoes, carrots, onions, asparagus, and garlic over low heat for about 5 minutes.

  2. Raise heat to high, add all other ingredients, and stir. Once soup reaches a full boil, lower the heat until soup is just simmering.

  3. Cover and cook for 20 minutes, or until the beans and celery are tender.

  4. PER SERVING: 60 calories, <.5g fat, 14g carbs, 3.5g fiber, 7g sugar, 3g protein.
May 2012

This recipe is a personal recipe added by bstrubel and has not been tested or endorsed by MyRecipes.

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