Herbed Vegetable Soup Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 66
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 493 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 5 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 1 vegetable, 1/2 starch.


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Herbed Vegetable Soup

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"You'll get garden-fresh flavor in every spoonful of this satisfying soup," confirms Carol Jean Lopez pf Westwood, Massachusetts. "Basil and rosemary accent the veggies nicely."

SERVINGS: 8

CATEGORY: Soup

METHOD: Stir-Fry

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 3 cups finely shredded cabbage
  • 1 package (16 ounces) frozen cut green beans
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 small zucchini, chopped
  • 1 small onion, chopped
  • 3 cups tomato juice
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary, crushed

Directions:

In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Yield: 8 servings.

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