Garden Vegetable Soup Recipe

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Garden Vegetable Soup
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  1. In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30-40 minutes. Add spinach and sausage; cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve with Parmesan cheese if desired. Yield: 16 servings (1 gallon).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 183.38 Kcal (768 kJ)
Calories from fat 76.94 Kcal
% Daily Value*
Total Fat 8.55g 13%
Cholesterol 20.71mg 7%
Sodium 811.76mg 34%
Potassium 572.24mg 12%
Total Carbs 19.71g 7%
Sugars 5.07g 20%
Dietary Fiber 3.5g 14%
Protein 5.99g 12%
Vitamin C 18.8mg 31%
Vitamin A 0.8mg 27%
Iron 1.5mg 8%
Calcium 57.1mg 6%
Amount Per 100 g
Calories 63.93 Kcal (268 kJ)
Calories from fat 26.82 Kcal
% Daily Value*
Total Fat 2.98g 13%
Cholesterol 7.22mg 7%
Sodium 282.99mg 34%
Potassium 199.49mg 12%
Total Carbs 6.87g 7%
Sugars 1.77g 20%
Dietary Fiber 1.22g 14%
Protein 2.09g 12%
Vitamin C 6.6mg 31%
Vitamin A 0.3mg 27%
Iron 0.5mg 8%
Calcium 19.9mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
  • 5

Good Points

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

Bad Points

  • High in Sodium

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