Vegetable Soup
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Vegetable Soup
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A quick and easy vegetable soup to warm you on the coldest winter day.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 cup loosely packed chopped celery leaves and stems
- 32 ounces chicken broth or stock
- 8 ounces yellow potatoes diced
- 15 ounces canned diced tomatoes with their liquid
- 30 ounces canned Veg-All with its liquid
- 1 cup frozen tiny lima beans or butterbeans
- 1 cup frozen cut okra
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 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.
Nutrition Information
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Serving
1
Calories
146kcal
(7%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1241mg
(52%)
Potassium
603mg
(17%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
320IU
(6%)
Vitamin C
27mg
(30%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 146 kcal
% 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.
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