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Gingered Vegetable Soup

Submitted by louise

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

1

EACH YELLOW ONION

1

EACH CELERY STALKS
sliced

1

EACH GREEN BELL PEPPERS

¼

TEASPOON GARLIC
crushed

2

TEASPOONS GINGER ROOT
fresh, grated

½

CUP WATER

4

CUPS WATER

1

CAN TOMATO SAUCE *

2

EACH POTATOES
cubed, white

1

TEASPOON BASIL
dried *

1

TEASPOON PAPRIKA

⅓

TEASPOON BLACK PEPPER
ground

1

EACH ZUCCHINI
cut in half lengthwise, then sliced

2

CUPS CORN

Directions

Sauté the onion, celery, green pepper, garlic, and ginger root in the ½ cup water for 5 minutes.

Add the 4 cups water, tomato sauce, potatoes, and seasonings and cook over low heat for 30 minutes.

Add the zucchini and corn and cook an additional 15 minutes, or until all vegetables are tender.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 544g (19.2 oz)

Amount per Serving

Calories 188 7% of calories from fat

% Daily Value *

Total Fat 1g 2%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 48mg 2%

Total Carbohydrate 14g 14%

Dietary Fiber 6g 26%

Sugars g

Protein 12g

Vitamin A 18% • Vitamin C 91%

Calcium 5% • Iron 9%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium