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Hearty Vegetable Soup II

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 Low-sodium chicken broth

  2. 1 Whole tomatoes - (28 oz) - chopped, drained

  3. 1 cup 62g / 2 1/5oz Chopped onion

  4. 1 cup 146g / 5.1oz Diced potatoes

  5. 1 cup 110g / 3.9oz Sliced carrots

  6. 1 cup 62g / 2 1/5oz Yellow corn

  7. 1 cup 237ml Frozen or fresh shelled peas

  8. 1 cup 160g / 5.6oz Cooked kidney, black or pinto beans - drained, and Rinsed if canned

  9. 2 teaspoons 10ml Oregano

  10. 1 tablespoon 15ml Fresh minced parsley

  11. 1 Bay leaf

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a large saucepot. Bring to a boil. Reduce the heat and simmer for 1 hour until the vegetables are tender. Remove bay leaf before serving.

  2. This recipe yields 8 servings. Serving size: 1 cup.

  3. Exchanges Per Serving: 1 1/2 Starch, 1 Vegetable.

  4. Nutrition Facts: Calories 142; Calories from Fat 17; Fat 2g; Saturated Fat 0g; Cholesterol 1mg; Sodium 314mg; Carbohydrates 26g; Dietary Fiber 6g; Sugars 7g; Protein 7g.

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