Vegetable Soup (Vegan)

30 minutes Prep: 10 minutes Cook: 20 minutes

181 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	roma tomatoes	, seeded
1each	Yellow	onion	medium, diced
2	cups	stock
4	cups	water
1	each	bay leaf
3	each	oregano sprigs	fresh
2	each	parsley sprigs	fresh
2	each	lemon zest	2 inch strips
1/2	cup	carrots	thinly
1	pound	new potatoes	, cut into 1 inchcubes
1/2	cup	celery	diced
1/2	teaspoon	salt
1	x	black pepper	freshly ground
1	each	yellow corn	ear
1/4	pound	green beans	trimmed, on diagonal
1/2	cup	zucchini	julienned

Directions

Cut tomatoes into small pieces.

Set aside.

In large saucepan, sauté butter and onion for 3-4 minutes.

Add chicken broth and water.

Tie together with string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper.

Bring to a simmer over medium heat, reduce to low, cover and cook 20 minutes.

Cut kernels off corn cob and add to soup along with green beans and zucchini.

Simmer, covered for 15 minutes more.

Remove herb bundle.

Taste, adjust seasonings and serve immediately.

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Nutrition Facts

Serving Size 657g

Amount per Serving

Calories 181 9% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 510mg	21%
Total Carbohydrate 36.0g	12%
Dietary Fiber 5.0g	21%
Sugars 8.0g
Protein 7.0g	14%

Vitamin A	79%		Vitamin C	63%
Calcium	5%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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