Spring Vegetable Soup
Enjoy this tasty soup with your favorite whole grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 red cabbage (medium head, about 2 cups, finely shredded)
- 2 ripe tomatoes (medium, seeded and chopped)
- 1/2 cup canned artichoke hearts (drained and chopped)
- 1 cup green peas (frozen or fresh)
- 2 1/2 cups vegetable juice (low-sodium)
- 1 cup water
- 2 teaspoons dried basil
- salt and pepper (to taste, optional)
Directions
- In a large soup pot, heat oil over medium heat. Sautee cabbage, tomatoes, artichoke hearts and peas for 10 minutes.
- Add vegetable juice and water. Bring to a boil. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
- Serve in individual serving bowls.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 136 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 73 mg |
| Total Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Total Sugars | 11 g |
| Added Sugars included | |
| Protein | 5 g |