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Herbed Vegetable Soup Recipe

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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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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

Nutritional Facts

One serving (1 cup) equals 66 calories, 0.55 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 493 mg sodium, 13 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Directions

  1. 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.
Originally published as Herbed Vegetable Soup in Light & Tasty June/July 2001, p42

Nutritional Facts

One serving (1 cup) equals 66 calories, 0.55 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 493 mg sodium, 13 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Reviews for Herbed Vegetable Soup

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   (2)
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MY REVIEW
Reviewed Sep. 15, 2013

"It was good. I used low sodium v-8 juice instead of tomato juice. I also added a half a bag of spinach because I had it on hand. For my salt free seasoning, I used Mrs.Dash tomato basil garlic. For each serving I also added sea salt, course ground pepper, and Louisiana hot sauce. Awesome!"

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