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Basil Enhanced Vegetable Soup

southern.chef's picture
Ingredients
  Canned no salt added tomato juice 46 Ounce (1 can)
  Water 1⁄2 Cup (8 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Chopped yellow squash 1 Cup (16 tbs)
  Chopped zucchini 1 Cup (16 tbs)
  Thinly sliced carrots 1 Cup (16 tbs), scraped
  Green beans 1 Cup (16 tbs), cut into 1 inch pieces
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Dried whole basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine all ingredients in a large Dutch oven, bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Remove bay leaf before serving.
Ladle into individual soup bowls or cups, and serve immediately.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Servings: 
10

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4.15
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 52 Calories from Fat 1

% Daily Value*

Total Fat 0.19 g0.29%

Saturated Fat 0.03 g0.15%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 127.9 mg5.3%

Total Carbohydrates 11 g3.8%

Dietary Fiber 3.1 g12.6%

Sugars 6.5 g

Protein 2 g3.8%

Vitamin A 52.8% Vitamin C 24.5%

Calcium 2.7% Iron 2.8%

*Based on a 2000 Calorie diet

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Basil Enhanced Vegetable Soup Recipe