Country Garden Soup Recipe
Ingredients
- 1 leek, chopped
- 1 rib celery, chopped
- 1 carrot, peeled and chopped
- 1 green pepper, seeded and chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 6 plum tomatoes, seeded and diced
- 6 cups chicken or vegetable stock
- 1/4 pound green beans, cut into 1-inch pieces
- 1 yellow squash, cut into bite-size pieces
- 1 zucchini, cut into bite-size pieces
- 1 tablespoon fresh marjoram
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- Salt and pepper, to taste
Directions
- Saute leek, celery, carrot, green pepper, and garlic in olive oil 7 minutes. Add tomatoes and cook until they release their juices. Add stock and bring to a boil; then reduce heat and simmer 10 minutes. Return to a boil; add green beans, yellow squash, and zucchini. Lower heat to a simmer; cook until beans and squash are just tender. Stir in fresh herbs; add salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 6 servings | |
| Calories 454 | |
| Calories from Fat 263 | 58% |
| Total Fat 29.34g | 37% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 136mg | 6% |
| Potassium 937mg | 27% |
| Total Carbs 14.1g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.72g | 4% |
| Protein 33.54g | 54% |
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Comments
September 7, 2011This looks great Faith! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
