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Quick and Easy Kid Friendly Recipe
Hearty Vegetable Soup Recipe
On cold, rainy days nothing beats this warm and filling bowl full of love.
| Prep time: 20 Minutes |
American
|
| Cook time: 30 Minutes |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 52 | 62% |
| Total Fat 5.87g | 7% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 331mg | 14% |
| Potassium 338mg | 10% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.62g | 2% |
| Protein 2.4g | 4% |
Ingredients Convert Measures
- 2-3 Tablespoon Olive Oil
- 1 Medium Onion - chopped
- 2 Carrots - peeled and chopped
- 2 Stalks Celery - chopped
- 1 cup - Baby Green Beans
- 1 can Stewed Tomatoes
- 1 - 32 ounce container of your favorite low sodium soup stock. I like to use chicken or beef, however, vegetable stock will work here too.
- Salt and pepper to taste
Directions
- On medium-high heat place in the bottom of a 4 or 5 quart stock pot, the olive oil. Add the onion, carrots, and celery and saute' for about 6-8 minutes. Once the vegetables become soft and the onions translucent, add the green beans, canned tomatoes, and stock. Bring up to a boil and then turn heat down to low and simmer for 20-30 minutes. Add salt and pepper to taste.
- You may also add rinsed, canned black beans, cubed potatoes, left over roasted chicken. Leave it up to your imagination.
