iFoodReal · by Olena Osipov★ 5.0 (72)
Vegetable Soup
NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 21%
CARBS 64G74% OF CAL
7G FIBER11G SUGAR46G OTHER
FAT 6G17% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup loaded with potatoes, carrots, and seasonal vegetables in a savory broth. Warming and nourishing, it works for weeknight dinners and chilly days.
mainamericansoup🥘 pressure cooker⏲️ slow cooker🫕 dutch oven🍲 stockpot🔥 ovengluten freelow calorievegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large potatoes (medium chopped)
- 3 large carrots (medium chopped)
- 3 medium celery stalks (medium chopped)
- 3 cups bell peppers (medium chopped)
- 2 medium zucchini (medium chopped)
- 1 medium onion (finely chopped)
- 2 cups corn (fresh or frozen)
- 6 cups vegetable stock (low sodium)
- 28 oz can diced tomatoes (low sodium)
- 3 bay leaves
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 3/4 tsp salt
- Ground black pepper (to taste)
- 1 tbsp avocado oil
- 1 medium garlic clove (grated)
- 1/3 cup dill or parsley (finely chopped)
- Parmesan cheese and yogurt (for garnish)
At a glance
PER SERVING · TIME 35M
CAL 17%·PRO 21%
CARBS 64G74% OF CAL
7G FIBER11G SUGAR46G OTHER
FAT 6G17% 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
- 10m
- Cook
- 25m
- Sodium
- 608mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 923mg
- Calcium
- 59mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.