Garden Vegetable Soup Recipe

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Garden Vegetable Soup
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Minutes

Ingredients:

Directions:

  1. In a large saucepan sprayed with nonstick cooking spray (hey, we all know it’s PAM), sauté the carrot, onion, and garlic over low heat until softened (about 10 minutes).
  2. Add paprika and cook for about two minutes more. Only do this if there is liquid to support it. If the veggies are dry add the paprika just before the next step.
  3. Add broth, water, cabbage, beans, tomato paste and salt.
  4. Bring to a boil.
  5. Lower heat, add the bouquet garni, bay leaves, and simmer uncovered for at least three hours.
  6. Stir in zucchini and simmer another hour.
  7. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 135.02 Kcal (565 kJ)
Calories from fat 28.88 Kcal
% Daily Value*
Total Fat 3.21g 5%
Cholesterol 1.54mg 1%
Sodium 809.06mg 34%
Potassium 492.59mg 10%
Total Carbs 24.41g 8%
Sugars 6.14g 25%
Dietary Fiber 3.82g 15%
Protein 4.71g 9%
Vitamin C 18.2mg 30%
Vitamin A 0.1mg 4%
Iron 2.3mg 13%
Calcium 56.4mg 6%
Amount Per 100 g
Calories 51.95 Kcal (218 kJ)
Calories from fat 11.11 Kcal
% Daily Value*
Total Fat 1.23g 5%
Cholesterol 0.59mg 1%
Sodium 311.27mg 34%
Potassium 189.51mg 10%
Total Carbs 9.39g 8%
Sugars 2.36g 25%
Dietary Fiber 1.47g 15%
Protein 1.81g 9%
Vitamin C 7mg 30%
Iron 0.9mg 13%
Calcium 21.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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