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Quick & Hearty Veggie Soup

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Recipe

In a hurry? Try this quick and tasty vegetable soup that will satisfy your hunger!

 

Yield

8 servings

Prep

15 min

Cook

15 min

Ready

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

Ingredients

Amount Measure Ingredient Features
6 cups water
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5 ½ cups chicken broth
fat-free, low sodium
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4 ounces lentils
cooked
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20 ounces potatoes
raw, peeled, cut into 1 inch cubes
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1 cup tomato sauce
low sodium
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1 tablespoon garlic
minced
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1 tablespoon vinegar
cider
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1 tablespoon basil
fresh, minced or 1 ts dried basil, crushed
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2 cups broccoli slaw
mix
*
2 cups vegetables
mixed
4 ounces black-eyed peas
cooked
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2 cups rice
brown, cooked
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1 cup spinach
cooked
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8 tablespoons yogurt, plain
nonfat, plain
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Ingredients

Amount Measure Ingredient Features
1.4 l water
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1.3 l chicken broth
fat-free, low sodium
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115.6 ml/g lentils
cooked
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578 ml/g potatoes
raw, peeled, cut into 1 inch cubes
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237 ml tomato sauce
low sodium
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15 ml garlic
minced
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15 ml vinegar
cider
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15 ml basil
fresh, minced or 1 ts dried basil, crushed
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473 ml broccoli slaw
mix
*
473 ml vegetables
mixed
115.6 ml/g black-eyed peas
cooked
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473 ml rice
brown, cooked
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237 ml spinach
cooked
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1.2E+2 ml yogurt, plain
nonfat, plain
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Directions

Bring water, broth, lentils, potatoes, tomato sauce, garlic, vinegar and basil to a boil. Reduce heat to medium-high. Cover and cook for 5 minutes.

Add broccoli, soup vegetables and black-eyed peas. Cover and cook for 5 minutes. Stir in rice. Cover and cook for 5 minutes. Remove from heat. Let stand for 5 minutes before serving.

Top each serving with a tablespoon of yogurt.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 508g (17.9 oz)
Amount per Serving
Calories 3358% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 269mg 11%
Total Carbohydrate 21g 21%
Dietary Fiber 7g 27%
Sugars g
Protein 26g
Vitamin A 31% Vitamin C 15%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 
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