Garden Vegetable Soup Recipe

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0 votes | 90 views
Servings: 8

Ingredients

Cost per serving $0.63 view details
  • 2 Tbsp. Butter or possibly margarine
  • 2 Tbsp. Vegetable oil
  • 1 c. Sliced carrots
  • 1 c. Sliced celery, with some of the green leafy tops
  • 1 lrg Onion, minced (1 c.)
  • 1 x Clove garlic, crushed
  • 9 med -size tomatoes (Or possibly: 2 cans, 17 ounce. each, tomatoes, undrained)**
  • 1 tsp Leaf oregano, crumbled
  • 1 tsp Leaf basil, crumbled
  • 2 tsp Salt
  • 1/4 tsp Pepper
  • 1 can (13 3/4 ounces) beef broth
  • 1/4 lb Green beans, washed, trimmed, and cut into 1-inch pcs (1 c.)
  • 1/2 lb Zucchini, cut in half lengthwise and thinly sliced (2 c.)
  • 1/4 c. Minced parsley Grated Parmesan Cheese

Directions

  1. 1. Heat butter and oil in Dutch oven; saute/fry carrots, celery, onion, and garlic 5 min.
  2. 2. Peel tomatoes; cut in half crosswise. Place strainer over large bowl;remove seeds by squeezing gently. (**Use strainer to remove seeds from canned tomatoes). Chop pulp and add in to juice in large bowl.
  3. 3. Add in tomatoes and juice to Dutch oven; add in oregano, basil, salt, and pepper;cook 15 min.
  4. 4. Add in beef broth and green beans;cook 30 min longer, adding zucchini and parsley after 20 min. Serve with Parmesan cheese.
  5. Note: This soup freezes well.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 8 servings
Calories 98  
Calories from Fat 59 60%
Total Fat 6.66g 8%
Saturated Fat 2.18g 9%
Trans Fat 0.09g  
Cholesterol 8mg 3%
Sodium 803mg 33%
Potassium 267mg 8%
Total Carbs 7.95g 2%
Dietary Fiber 2.6g 9%
Sugars 2.09g 1%
Protein 2.47g 4%
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