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Tomato Garlic Vegetable Soup

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Ingredients
  Chicken broth 8 Cup (128 tbs)
  Potatoes 3 Medium, peeled and cubed
  Carrots 3 Medium, sliced
  Celery stalks 2 , sliced
  Onion 1 Medium, chopped
  Sliced cauliflower 1 Cup (16 tbs)
  Frozen cut green beans 9 Ounce (1 Package)
  Canned great northern beans 15 Ounce, drained (1 Can)
  Sliced zucchini 1 Cup (16 tbs)
  Tomato paste 6 Ounce (1 Can)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Dried basil 2 Teaspoon, crushed
  Garlic powder 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
Directions

In large kettle or Dutch oven combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt, and 1/4 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer tor 10 minutes.
Add great northern beans and zucchini; simmer for 10 to 15 minutes longer or till vegetables are tender.
Meanwhile, thoroughly combine tomato paste, parmesan cheese, parsley, basil, and garlic powder.
Stir in olive oil, 1 tablespoon at a time.
Stir tomato mixture into soup.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2010 Calories from Fat 464

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 15.5 g77.6%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 7386.9 mg307.8%

Total Carbohydrates 299 g99.6%

Dietary Fiber 64.7 g258.8%

Sugars 67.8 g

Protein 96 g192.2%

Vitamin A 730.5% Vitamin C 450.2%

Calcium 163.6% Iron 118.8%

*Based on a 2000 Calorie diet

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Tomato Garlic Vegetable Soup Recipe