Cooking Classy · by Jaclyn★ 4.9 (432)
Vegetable Soup
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 18%
CARBS 31G63% OF CAL
6G FIBER9G SUGAR16G OTHER
FAT 6G26% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup with carrots, celery, potatoes, green beans, corn, and peas in a vegetable broth base. A healthy, comforting soup made from scratch.
mainmediterraneansoup🍲 stockpotdairy freegluten free
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion ((1 medium))
- 2 cups peeled and chopped carrots ((about 5))
- 1 1/4 cups chopped celery ((about 3))
- 4 cloves garlic (, minced)
- 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 3 cups peeled and 1/2-inch thick diced potatoes ((from about 3 medium))
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp dried thyme, (or 1 Tbsp fresh thyme leaves)
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 18%
CARBS 31G63% OF CAL
6G FIBER9G SUGAR16G OTHER
FAT 6G26% OF CAL
1G SAT5G 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
- 40m
- Sodium
- 392mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 956mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 392MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.