Hearty Mixed Vegetable Soup Recipe

4.5 3 4
Hearty Mixed Vegetable Soup Recipe
Hearty Mixed Vegetable Soup Recipe photo by Taste of Home
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Hearty Mixed Vegetable Soup Recipe

Read Reviews
4.5 3 4
Publisher Photo
"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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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
  • 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 for 2 minutes or until slightly thickened. Yield: 2 servings.
Originally published as Mixed Vegetable Soup in Cooking for 2 Winter 2005, p18

Nutritional Facts

1 cup: 124 calories, 6g fat (4g saturated fat), 15mg cholesterol, 642mg sodium, 16g carbohydrate (10g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Mixed Vegetable Soup in Cooking for 2 Winter 2005, p18

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Rosiebeepage User ID: 7527518 206655
Reviewed 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."

MY REVIEW
lmsgunderson User ID: 3503710 56817
Reviewed 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."

MY REVIEW
Raki User ID: 5876938 65079
Reviewed 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!"

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