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Vegetable Basil Soup

Magical.Palate's picture
Ingredients
  Onion 1 Medium, chopped
  Celery stalks 1 Large, thinly sliced
  Carrot 1 Large, thinly sliced
  Butter/Margarine 3 Tablespoon
  Potato 1 Large, peeled and cut into 1/2-inch cubes
  Tomatoes 2 Large, peeled, seeded, and diced
  Canned chicken broth/3 1/2 cups homemade chicken broth 29 Ounce (Regular-Strength, 2 Cans, 14 1/2 Ounce Each)
  Dry basil 1 Teaspoon
  Cauliflower head 1⁄2 Small, broken into flowerets
  Zucchini 2 Small, sliced 1/4 inch thick
  Frozen peas 5 Ounce (1/2 Of 10 Ounce Package)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a 5-quart pan over medium heat, cook onion, celery, and carrot in butter, stirring occasionally, until onion is soft but not browned.
Add potato, tomatoes, broth, and basil.
Bring to a boil; cover-reduce heat, and simmer for 15 minutes.
Add cauliflower and zucchini; simmer for 10 minutes.
Add peas and simmer until tender (about 5 minutes).
Season to taste with salt and pepper.
Pass Parmesan at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.2725
Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1249 Calories from Fat 470

% Daily Value*

Total Fat 53 g82.3%

Saturated Fat 30.6 g152.8%

Trans Fat 0 g

Cholesterol 124.2 mg41.4%

Sodium 1541.1 mg64.2%

Total Carbohydrates 157 g52.2%

Dietary Fiber 36.4 g145.7%

Sugars 45.9 g

Protein 59 g117.8%

Vitamin A 412.9% Vitamin C 566%

Calcium 80.4% Iron 70.5%

*Based on a 2000 Calorie diet

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Vegetable Basil Soup Recipe