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Tomato-Vegetable Soup
Date added: December 7, 2007
This is a meatless soup that can be served as either a light meal or side-dish.
- Servings: 8 change
- Calories per serving: 110
- Prep time: 40
- Cook time: 25
Ingredients
- 2 leeks, bulb & lower leaf, fresh
- 1 cooking spray, 1/3 sec spray
- 3 garlic cloves minced
- 8 cup water, tap
- 14 1/2 fluid ounce tomatoes, stewed, cnd
- 4 celery stalks sliced
- 3 carrots thinly sliced
- 1 apple cored and coarsely chopped
- 1 sweet potato peeled and cut into 1/2 inch cubes
- 4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes (to make 4 cups broth)
- 2 cup cabbage shredded
- 1 cup green beans
- 1/4 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 1/2 cup herb, parsley, fresh, chpd
- 2 tbsp lemon juice, raw
Recipe Method
1. Wash leeks; trim roots from bases. Cut off and discard green parts. Thinly slice white parts. Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium heat. Add leeks and garlic to pot; cook and stir about 3 minutes or until nearly tender. Carefully add the water, undrained tomatoes, celery, carrots, apple,
2. Add cabbage, green beans, salt and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes more until vegetables are tender. Stir in parsley and lemon juice.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 110 | 6% |
| Fat 1g | 1% |
| Cholesterol 1mg | 0% |
| Sodium 1,250mg | 52% |
| Carbohydrates 23g | 6% |
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