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Vegetable Soup

  • 6servings
  • 183calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 2 carrots, cut into 1/2-inch dice

  3. 1 large onion, chopped

  4. 1 rib celery, thinly sliced

  5. 1 clove garlic, minced

  6. 1 14 1/2-oz. can diced tomatoes, drained

  7. 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice

  8. 6 cups low-sodium vegetable broth

  9. 1 small zucchini, cut into 1/2-inch dice

  10. 1 small yellow squash, cut into 1/2-inch dice

  11. 1 cup broccoli florets, cut into small pieces

  12. Salt and pepper

  13. 3/4 cup grated Parmesan

  14. Chopped fresh herbs, such as thyme, parsley or basil, optional

Instructions Jump to Ingredients ↑

  1. Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.

  2. Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.

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