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Vegetable Soup

  • Author: Marlys (This and That)
  • Total Time: 30

Description

A robust soup chock full of vegetables that is quick and easy to make.


Scale

Ingredients

  • 2 cans ( 14.5 ounces each) reduced sodium chicken or vegetable broth
  • 1 medium potato, peeled and cubed
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1 cup beans chopped
  • 2 medium sweet pepper (small), chopped
  • 1 tsp Italian seasoning
  • 1 garlic clove, minced
  • 1/2 inch fresh ginger root, minced
  • 1 tsp anise seed
  • 1 tsp Kalé (substitute black pepper or Grains of Paradise)
  • 1/2 cup cooked pasta
  • 1 can (14-1/2 oz) diced Red Gold petite tomatoes, undrained

Instructions

  1. In large sauce pan, add broth, potato, carrots, onions, celery, beans, Italian seasoning, garlic, ginger, anise seed, Kalé.
  2. Bring to a boil, cover and reduce heat to simmer for 15-20 minutes until vegetables are tender.
  3. Add pasta and tomatoes. Heat through.
  4. Add sweet peppers and a few more sliced onions and remove from heat and let sit for a couple of minutes before serving.


Notes

  • Instead of canned broth I used 4 cups of water with 2-3 bouillon cubes (chicken or vegetable).

Nutrition

  • Serving Size: 6
  • Calories: 224
  • Sugar: 5
  • Sodium: 416
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 19
  • Cholesterol: 28