Vegetable Soup
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Vegetable Soup
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This vegetable soup recipe is quick to prepare, but it also packs in everything that you want on a cold night. It is full of vegetables, it requires almost no prep time in the kitchen, and is super warming.
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Ingredients
- 1 Tablespoon butter
- 1 cup white onion finely diced
- 1 Tablespoon garlic minced
- 1-2 teaspoons Italian seasoning
- One diced tomatoes 28 ounce can
- 6-7 cups vegetable broth (add more if more broth preferred)
- 2 russet potatoes large, peeled and cut into 1/2 inch cubes
- 2 cups vegetables frozen
- salt to taste
- black pepper to taste
Instructions
- Melt the butter in a large pot over medium high heat. Add in the onions, and fry until softened and translucent.
- Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
- Add the canned tomatoes, vegetable broth and potatoes to the pot. Bring to a low simmer, then reduce the heat and cover.
- Cook for 40-45 minutes or until the diced potatoes are tender.
- Stir in the frozen vegetables and cook for 10-15 minutes more until they are tender. Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
- Garnish with fresh sprigs of parsley and serve with your favorite soup crackers.
Notes
- You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. However the frozen vegetable mix in this soup make it so easy
- You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. However the frozen vegetable mix in this soup make it so easy
- When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.
- When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.
Nutrition Information
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Calories
120kcal
(6%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
5mg
(2%)
Sodium
987mg
(41%)
Potassium
386mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
3647IU
(73%)
Vitamin C
12mg
(13%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 987mg | 41% |
| Potassium | 386mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3647IU | 73% |
| Vitamin C | 12mg | 13% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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