The Forked Spoon · by Jessica Randhawa★ 4.9 (38)
Homemade Vegetable Soup Recipe
NUTRITION · PER SERVING80M COOK
CAL 8%·PRO 11%
CARBS 36G86% OF CAL
8G FIBER0G ADDED13G INTRINSIC14G OTHER13G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup with fresh vegetables in a tomato-based broth, seasoned with basil and Italian herbs. Comforting and deeply flavorful.
mainamericansoup🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 teaspoon olive oil
- 2 medium yellow onions (finely chopped)
- 6 stalks celery (chopped)
- 6 carrots (peeled and chopped)
- 6 cloves garlic (minced)
- 2 (14.5 ounce) cans diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 10 cups vegetable broth (plus more as needed)
- 3 red potatoes (scrubbed and chopped)
- 2 cups green beans (trimmed and chopped)
- 1 English cucumber (sliced and quartered)
- 1 medium green cabbage (roughly chopped)
- fresh chopped parsley (to garnish)
At a glance
PER SERVING · TIME 80M
CAL 8%·PRO 11%
CARBS 36G86% OF CAL
8G FIBER0G ADDED13G INTRINSIC14G OTHER13G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT1G 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
- 20m
- Cook
- 1h
- Sodium
- 1262mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1159mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.