Weekday Vegetable Soup Recipe


Submitted by comptonjones

Makes 8 servings


Easy vegetable soup

Ingredients
3 tablespoons olive oil
3 large carrots, peeled, chopped
1/2 head green cabbage, thinly sliced
1 onion, chopped
2 celery stalks, chopped
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
6 cups canned chicken broth
28 ounce Italian plum tomatoes, chopped, juices reserved
1/3 cup grated Parmesan cheese
Directions
  1. Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté until tender and beginning to brown, about 10 minutes. Add broth and tomatoes with their juices and simmer 45 minutes. Season soup to taste with salt and pepper. Stir in 1/3 cup Parmesan. Ladle soup into bowls. Serve, passing additional cheese separately.

  2. Serves 8.

  3. Bon Appétit

  4. April 1994

  5. Enid Lelchook: Torrance, California

Categories

Soup

Nutrition Facts
Serving Size 378.9g
Amount Per Serving
Calories
145
Calories from Fat
69
% Daily Value*
Total Fat
7.7g
12%
Saturated Fat
1.7g
9%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
680mg
28%
Total Carbohydrates
13.0g
4%
Dietary Fiber
3.5g
14%
Sugars
7.4g
Protein
7.5g
Vitamin A 81% • Vitamin C 68%
Calcium 11% • Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • Low in cholesterol
  • High in niacin
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
    		•    Bad points
  • High in sodium
  • High in sugar
    		•
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