Chock-full of veggies--nine to be exact, our homemade Vegetable Soup is the ultimate feel-good, good-for-you soup.
Yield:
Serves 6
Recipe Time
Prep:
15 Minutes
Cook:
30 Minutes
Total:
45 Minutes
Nutritional Information
Calories
183
Fat
8 g
Satfat
3 g
Protein
8 g
Carbohydrate
19 g
Fiber
4 g
Cholesterol
11 mg
Sodium
628 mg
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
Preparation
1. 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.
2. 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.
Note:
January 2012
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