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–+ servings

SUMMER VEGETABLE SOUP

Julia Ann
A healthy and hearty vegetarian soup that provides the 5-a-day vegetable to your diet.
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Prep Time 30 minutes
Cook Time 1 day 45 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 10
Calories 94 kcal

Equipment

  • Soup kettle

Ingredients
  

  • 1 teas. olive oil extra virgin
  • ½ cup onion, diced
  • 2 cloves garlic minced
  • ½ cup celery diced
  • ½ cup carrots sliced
  • ½ cup green and/or red bell peppers diced
  • 15 oz can garbanzo beans drained and rinsed
  • 4 small red potatoes cut into 1 inch pieces
  • 1 small zucchini cut into ½ inch slices
  • 14.5 oz can diced tomatoes and juice
  • 32 oz vegetable broth or low-fat chicken broth
  • 6 oz can tomato paste
  • ¼ cup ozro pasta
  • 1 tbsp Italian Seasonings
  • ½ teas black pepper

Instructions
 

  • 1. Clean and cut all vegetables before starting to cook.'
  • 2. Heat olive oil in a 6 quart soup kettle.
  • 3. Add onion, garlic, carrots and celery, cook until soft and onion is translucent.
  • 4. Add the remaining vegetables, broth, tomato paste, pasta and seasonings.
  • 5. Stir to blend, cover and bring to a boil.
  • 6. Simmer for 30 or 45 minutes.

Nutrition

Serving: 1cupCalories: 94kcalCarbohydrates: 18gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 140mgPotassium: 441mgFiber: 4gSugar: 2gVitamin A: 1130IUVitamin C: 9mgCalcium: 37mgIron: 1mg
Keyword , vegetables
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