Classic Vegetable Soup (Progresso Copycat)
User Reviews
5
-
Servings
6
-
Calories
232 kcal
-
Cuisine
American, Vegetarian
Classic Vegetable Soup (Progresso Copycat)
Description
The soup starts by gently sautéing diced onion with salt, black pepper, and dried parsley in oil to soften and release aromas. Tomato paste is blended in to deepen flavor. Adding vegetable broth, water, frozen mixed vegetables (corn, peas, carrots, green beans), and canned diced tomatoes provides a flavorful, vegetable-rich base. The mixture is brought to a boil, then simmered covered for 30 minutes to meld flavors. Russet potatoes are peeled and cubed, then added along with rotini pasta, cooking until both are tender, roughly 15 minutes more. The soup emerges with a balance of tender vegetables, hearty potatoes, and pasta, all in a subtly seasoned broth. It can be served alone, topped with fresh parsley or Parmesan cheese if desired.
Ingredients
- 1 tbsp neutral cooking oil generic cooking oil
- 1 yellow onion
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tsp parsley dried
- 1/4 cup tomato paste
- 24 oz mixed vegetables corn, sweet peas and carrots, frozen; includes green beans
- 1 diced tomatoes 14.5oz can, canned
- 4 cups vegetable broth
- 4 cups water
- 1 russet potato
- 2 cups rotini pasta
- Parmesan Cheese optional; fresh parsley for topping
- parsley optional; fresh parsley for topping
Instructions
- Dice the yellow onion
- Heat oil in a large pan or dutch oven over medium-low heat
- Add onion, salt, pepper, and dried parsley to the pot
- Saute onions and seasonings until soft and fragrant about 5 minutes tossing frequently
- Add tomato paste to the pot and mix with the onions
- Slowly pour the vegetable broth into the pot and stir to mix with the tomato paste
- Add the water, frozen veggies, and can of diced tomatoes to the pot
- Bring the mixture to a boil then reduce to a simmer and cover the pot
- Simmer for 30 minutes covered, stirring frequently
- Peel and cube the russet potatoes
- After the soup has simmered for 30 minutes add the potatoes and rotini pasta to the pot
- Continuing simmering the soup until the pasta and potatoes are cooked and soft, about 15 minutes
- Remove from heat and serve on its own or with some fresh parmesan cheese and parsley
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 232kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 1651mg | 69% |
| Potassium | 702mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 6341IU | 127% |
| Vitamin C | 24mg | 27% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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