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Vegetable Soup
A quick and easy vegetable soup to warm you on the coldest winter day.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Calories:
146 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, medium
- 1 cup celery loosely packed leaves and stems, chopped
- 32 ounces chicken broth or stock
- 8 ounces potato diced, yellow
- 15 ounces diced tomatoes canned, with liquid
- 30 ounces mixed vegetables canned Veg-All with liquid
- 1 cup lima beans or butterbeans, frozen, tiny
- 1 cup okra frozen, cut
- 2 teaspoons salt
- ½ teaspoon black pepper ground
- 15 ounces canned creamed corn
Instructions
- In a large saucepan or soup pot, heat the oil over medium high heat. Add the diced onion and celery. Sauté until the onion is barely translucent.
- Add the remaining ingredients except the creamed corn. Bring to a boil, then reduce the heat to medium and cook, covered, for 25 to 30 minutes or until the potatoes are tender.
- Remove the pot from the heat and stir in the creamed corn.
- Serve with biscuits, cornbread, or crackers.
Cup of Yum
Nutrition Information
Serving
1
Calories
146kcal
(7%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
1241mg
(52%)
Potassium
603mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
320IU
(6%)
Vitamin C
27mg
(30%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 146
% Daily Value*
| Serving | 1 | |
| Calories | 146kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1241mg | 52% |
| Potassium | 603mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 27mg | 30% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.