Garden Vegetable Soup
Recipe from Parents

Soup loaded with vegetables makes a wonderful side dish to sandwiches or a healthy lunch or dinner option.


Garden Vegetable Soup

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Ingredients
  • 1 
    leek, white part only
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  • 1/2  of a
    large potato, peeled
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  • 1  small
    onion
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  • 1  stalk
    celery
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  • 1/2  of a
    medium zucchini
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  • 6 
    green beans
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  • 1  medium
    carrot, peeled
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  • 3  Tbsp
    olive oil, divided
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  • 1-1/2  Tbsp.
    water
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  • 4  cups
    no-salt-added chicken stock
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  • 3 
    ripe tomatoes, peeled and seeded
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  • 15 
    fresh basil leaves, washed and dried
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  • 2  medium
    garlic cloves
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Directions
1.
Cut all the veggies into 1/4-inch pieces. In a large pot, mix half the olive oil with the water. Add veggies; saute on medium-low until the water evaporates. Don't let the veggies brown.
2.
Add stock; bring to a boil. Cook, uncovered, at a gentle boil for 30 minutes. Meanwhile, puree tomatoes, basil, garlic, and remaining oil. Stir puree into soup. Don't let it return to a boil. Season with salt and pepper.
Nutrition information
Calories 121, Total Fat 7 g, Saturated Fat 1 g, Sodium 315 mg, Carbohydrate 11 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 3.4%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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