Search
by Ingredient

Quick & Hearty Veggie Soup

StarStarHalf starEmpty starEmpty star

Submitted by maylei

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

Ingredients

6 1.4
CUPS L WATER
5 ½ 1.3
CUPS L CHICKEN BROTH
fat-free, low sodium
4 115.6
OUNCES ML/G LENTILS
cooked
20 578
OUNCES ML/G POTATOES
raw, peeled, cut into 1 inch cubes
1 237
CUP ML TOMATO SAUCE
low sodium
1 15
TABLESPOON ML GARLIC
minced
1 15
TABLESPOON ML VINEGAR
cider
1 15
TABLESPOON ML BASIL
fresh, minced or 1 ts dried basil, crushed
2 473
CUPS ML BROCCOLI SLAW
mix *
2 473
CUPS ML VEGETABLES
mixed
4 115.6
OUNCES ML/G BLACK-EYED PEAS
cooked
2 473
CUPS ML RICE
brown, cooked
1 237
CUP ML SPINACH
cooked
8 1.2E+2
TABLESPOONS ML YOGURT, PLAIN
nonfat, plain

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

Comments


 

 

Nutrition Facts

Serving Size 508g (17.9 oz)
Amount per Serving
Calories 335 8% 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?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
More health news

Email this recipe