Basil Enhanced Vegetable Soup
|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)|
|Dried whole basil||1 Teaspoon|
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.
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