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Vegetable Soup

3 Reviews
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Photo: Kate Sears
Prep Time
15 Mins
Cook Time
30 Mins
Total Time
45 Mins
Yield
Serves 6
January 2012
RECIPE BY MyRecipes

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

Nutritional Information

  • Calories 183
  • Fat 8g
  • Satfat 3g
  • Protein 8g
  • Carbohydrate 19g
  • Fiber 4g
  • Cholesterol 11mg
  • Sodium 628mg

How to Make It

Step 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.

Step 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.

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