Save on Pinterest

Hearty Mixed Vegetable Soup

My sister, who worked as a dietitian for years, gave me this recipe. I sometimes double or triple this hearty soup when my family gathers for the holidays. —Lucille Franck, Independence, Iowa
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 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, divided
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 teaspoon sugar
  • Dash pepper
  • 1-1/2 teaspoons cornstarch

Directions

  • 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 until slightly thickened, about 2 minutes.
Nutrition Facts
1 cup: 124 calories, 6g fat (4g saturated fat), 15mg cholesterol, 642mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Rosiebeepage
    Dec 9, 2013

    I used twice the amount of ingredients to make (4) servings. It is very tasty and is great for when you don't want a heavy meal. I am trying to lose weight and I plan on eating this as a light lunch. My husband is diabetic and he loves vegetables and he thought it was SUPER. I will make this soup at least once a week.

  • lmsgunderson
    Nov 28, 2013

    Add beans for more protein. I love carrots in soup as well as mushrooms, corn and fresh or frozen green beans so mine would have a lot more variety. Making a pot this week! Tamato/Veggie Juice adds a nice flavor to the broth, even the mild spicy one is good.

  • Raki
    Jan 12, 2012

    Good basic, healthy vegetable soup. I make mine with vegetable stock and sometimes add other vegetables, e.g., chopped parsnip, turnip. I like that it's both diabetic and gluten-free. Thanks!

  • cookingpat
    May 4, 2007

    No comment left