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Simple Summer Vegetable Soup

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Submitted by chefete

YIELD

8 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
1 1
MEDIUM MEDIUM ONIONS
chopped
2 2
MEDIUM MEDIUM CARROTS
scraped, sliced
2 2
EACH EACH CELERY STALKS
sliced
8 1.9
CUPS L CHICKEN BROTH
2 2
MEDIUM MEDIUM TOMATOES
peeled, chopped
2 2
MEDIUM MEDIUM ZUCCHINI
quarter and slice
½ 118
CUP ML GREEN BEANS
or peas
1 237
CUP ML SPINACH
fresh, wash, cut into strips
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Melt the butter in a soup pot; add the onion, carrots and celery.

Cook over medium heat, stirring often, for 5 minutes.

Add the broth and tomatoes and simmer another 10 minutes.

Add the spinach and cook for an additional 1 minute.

Season with salt and pepper to taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 140 38% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 392mg 16%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 15g
Vitamin A 69% Vitamin C 29%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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