Speedy Vegetable Soup Recipe

Speedy Vegetable Soup Recipe photo by Taste of Home

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"This fresh-tasting soup is packed with colorful nutritious vegetables," writes Vera Bathurst of Rogue River, Oregon. "I've recommended it to my friends for years."

This recipe is:

Quick

Diabetic Friendly

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Speedy Vegetable Soup Recipe

Prep/Total Time: 25 min.

Yield: 11 Servings

10 15 25

Ingredients

2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

In a Dutch oven, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Discard bay leaf. Yield: 11 servings (about 3 quarts).

Nutritional Analysis: One 1-cup serving equals 38 calories, 1 g fat (0 saturated fat), 3 mg cholesterol, 195 mg sodium, 5 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 vegetable.

Originally published as Speedy Vegetable Soup in Taste of Home February/March 1998, p17