Vegetable Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty blend of colorful vegetables and potatoes simmered in a savory tomato broth. Quick to make and always popular, this healthy, flavorful soup makes a satisfying dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1/2 cup onion (finely diced)
- 3 carrots (peeled, halved lengthwise and sliced)
- 3 stalks celery (thinly sliced)
- 2 teaspoons minced garlic
- salt and pepper to taste
- 15 ounce can diced tomatoes (do not drain)
- 8 ounce can tomato sauce
- 1 1/4 teaspoons Italian seasoning
- 6 cups vegetable broth
- 1 1/2 cups Russet potato (peeled and cut into 1/2 inch cubes)
- 3/4 cup frozen corn
- 3/4 cup diced green beans (fresh or frozen)
- 2 tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 55M
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
- 35m
- Sodium
- 1077mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1077MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.