Lots of Vegetable Soup
Lots of Vegetable Soup recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
celery
diced |
|
| ¼ | cup |
carrots
diced |
|
| 2 | tablespoons |
onions
minced |
|
| ½ | cup |
potatoes
peeled, diced, cooked |
|
| ¼ | cup |
green peas
frozen |
|
| ¼ | cup |
corn
frozen |
|
| 1 | small |
tomatoes
seeded and diced |
|
| 2 | tablespoons |
sweet red bell peppers
diced |
|
| 4 | cups |
water
|
|
| 4 | teaspoons |
vegetable stock
|
|
| 2 | teaspoons |
basil
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 59 | ml |
celery
diced |
|
| 59 | ml |
carrots
diced |
|
| 3E+1 | ml |
onions
minced |
|
| 118 | ml |
potatoes
peeled, diced, cooked |
|
| 59 | ml |
green peas
frozen |
|
| 59 | ml |
corn
frozen |
|
| 1 | small |
tomatoes
seeded and diced |
|
| 3E+1 | ml |
sweet red bell peppers
diced |
|
| 946 | ml |
water
|
|
| 2E+1 | ml |
vegetable stock
|
|
| 1E+1 | ml |
basil
dried |
*
|
Directions
Sauté celery, carrot, onion and red pepper in oil until onion is soft.
Add water, vegetable broth, corn, peas, and potatoes. Bring to boil. Simmer until ve getables are cooked.
Add tomato and basil. Season for salt and pepper. Simmer 5 minutes.
