Vegetable Soup
Chock-full of veggies--nine to be exact, our homemade Vegetable Soup is the ultimate feel-good, good-for-you soup.
Ingredients
- 2 tablespoons canola oil
- 2 carrots, cut into 1/2-inch dice
- 1 large onion, chopped
- 1 rib celery, thinly sliced
- 1 clove garlic, minced
- 1 14.5-oz. can diced tomatoes, drained
- 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
- 6 cups low-sodium vegetable broth
- 1 small zucchini, cut into 1/2-inch dice
- 1 small yellow squash, cut into 1/2-inch dice
- 1 cup broccoli florets, cut into small pieces
- Salt and pepper
- 3/4 cup grated Parmesan
- Chopped fresh herbs, such as thyme, parsley or basil, optional
Nutrition Information
- calories 183
- fat 8 g
- satfat 3 g
- protein 8 g
- carbohydrate 19 g
- fiber 4 g
- cholesterol 11 mg
- sodium 628 mg
How to Make It
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Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
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Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.
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CarlienNatesmom's Review