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Vegetable Variety Soup

Course: Lunch
Total Time: 35 minutes
Servings: 8 servings
Calories: 180kcal
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Equipment

  • Stove

Ingredients

  • ¼ cup Extra virgin olive oil
  • 1 head Celery diced
  • 2 cans Diced tomatoes
  • 1 cup Green beans
  • 1 ½ cup Potatoes diced
  • 1 tbsp Garlic powder
  • 1 tbsp Dry basil
  • 1 tsp Dry parsley
  • Salt to taste
  • Pepper to taste
  • 1 Onion diced
  • 3 quart Chicken broth low-sodium
  • 2 cups Carrots diced
  • 4 slices Whole wheat bread

Instructions

  • In a frying pan, add olive oil, onion, celery, and carrots on a medium falme for 2-3 mins.
  • Add garlic, basic, and parsley to the vegetables and cook for another 3-4 mins.
  • Add brother, diced, tomatoes, potatoes, green beans, salt and pepper. Simmer for 30 minutes.
  • Enjoy a slice of bread with your delicious vegetable soup.

Nutrition

Calories: 180kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1397mg | Potassium: 853mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5610IU | Vitamin C: 43.6mg | Calcium: 101mg | Iron: 3.7mg