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Hearty Mixed Vegetable Soup

 Hearty Mixed Vegetable Soup
"My sister who worked as a dietitian for years, gave me this recipe," shares Lucille Franck of Independence, Iowa. "I sometimes double or triple this hearty soup when my family gathers for the holidays."
2 ServingsPrep/Total Time: 30 min.


  • 1/2 small carrot, grated
  • 1/2 celery rib, chopped
  • 2 tablespoons chopped green pepper
  • 1 tablespoon chopped onion
  • 1 tablespoon butter
  • 1 cup reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 teaspoon sugar
  • Dash pepper
  • 1-1/2 teaspoons cornstarch


  • In a small saucepan, saute the carrot, celery, green pepper and onion
  • in butter until tender. Set aside 2 tablespoons broth. Add the
  • tomatoes, sugar, pepper and remaining broth to vegetable mixture;
  • bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Combine cornstarch and reserved broth until smooth; gradually add to
  • the soup. Bring to a boil; cook and stir for 2 minutes or until
  • slightly thickened. Yield: 2 servings.
Nutritional Facts: One serving: 1 cup equals 124 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 642 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat,

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Hearty Mixed Vegetable Soup (continued)

Nutritional Facts: 1/2 starch.