Garden Vegetable Soup Recipe
Servings: 8
Ingredients
- 2 Tbsp. Butter or possibly margarine
- 2 Tbsp. Vegetable oil
- 1 c. Sliced carrots
- 1 c. Sliced celery, with some of the green leafy tops
- 1 lrg Onion, minced (1 c.)
- 1 x Clove garlic, crushed
- 9 med -size tomatoes (Or possibly: 2 cans, 17 ounce. each, tomatoes, undrained)**
- 1 tsp Leaf oregano, crumbled
- 1 tsp Leaf basil, crumbled
- 2 tsp Salt
- 1/4 tsp Pepper
- 1 can (13 3/4 ounces) beef broth
- 1/4 lb Green beans, washed, trimmed, and cut into 1-inch pcs (1 c.)
- 1/2 lb Zucchini, cut in half lengthwise and thinly sliced (2 c.)
- 1/4 c. Minced parsley Grated Parmesan Cheese
Directions
- 1. Heat butter and oil in Dutch oven; saute/fry carrots, celery, onion, and garlic 5 min.
- 2. Peel tomatoes; cut in half crosswise. Place strainer over large bowl;remove seeds by squeezing gently. (**Use strainer to remove seeds from canned tomatoes). Chop pulp and add in to juice in large bowl.
- 3. Add in tomatoes and juice to Dutch oven; add in oregano, basil, salt, and pepper;cook 15 min.
- 4. Add in beef broth and green beans;cook 30 min longer, adding zucchini and parsley after 20 min. Serve with Parmesan cheese.
- Note: This soup freezes well.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 98 | |
| Calories from Fat 59 | 60% |
| Total Fat 6.66g | 8% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.09g | |
| Cholesterol 8mg | 3% |
| Sodium 803mg | 33% |
| Potassium 267mg | 8% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.09g | 1% |
| Protein 2.47g | 4% |
