Downshiftology · by Lisa Bryan★ 5.0 (103)
Easy Vegetable Soup
NUTRITION · PER SERVING50M COOK
CAL 10%·PRO 11%
CARBS 37G76% OF CAL
6G FIBER7G SUGAR23G OTHER
FAT 4G20% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light vegetable soup brimming with carrots, celery, tomatoes, and seasonal vegetables in a savory broth. This easy soup is nutritious and satisfying for lunch or dinner.
mainamericansoup🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 4 medium carrots (peeled and sliced)
- 3 celery ribs (sliced)
- 4 garlic cloves (minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 Yukon gold potatoes (peeled and diced)
- 1 ½ cups chopped fresh green beans
- 2 (14.5 ounce) cans diced tomatoes
- 2 bay leaves
- 6 to 8 cups low-sodium vegetable broth (depending on how brothy you'd like it)
- 1 cup frozen corn
- 1 cup frozen peas
- 2 to 3 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
At a glance
PER SERVING · TIME 50M
CAL 10%·PRO 11%
CARBS 37G76% OF CAL
6G FIBER7G SUGAR23G OTHER
FAT 4G20% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 427mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 980mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 427MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.