Mark Bittman's Fast Vegetable Soup Recipe

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Mark Bittman's Fast Vegetable Soup
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  1. Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
  2. Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
  3. Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
  4. Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1029.34 Kcal (4310 kJ)
Calories from fat 63.54 Kcal
% Daily Value*
Total Fat 7.06g 11%
Sodium 37254.39mg 1552%
Potassium 472.23mg 10%
Total Carbs 193.97g 65%
Sugars 7.3g 29%
Dietary Fiber 7.53g 30%
Protein 5.56g 11%
Vitamin C 19.5mg 32%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 62.6mg 6%
Amount Per 100 g
Calories 213.81 Kcal (895 kJ)
Calories from fat 13.2 Kcal
% Daily Value*
Total Fat 1.47g 11%
Sodium 7738.22mg 1552%
Potassium 98.09mg 10%
Total Carbs 40.29g 65%
Sugars 1.52g 29%
Dietary Fiber 1.56g 30%
Protein 1.16g 11%
Vitamin C 4mg 32%
Iron 0.4mg 10%
Calcium 13mg 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

  • 20.4
  • 23

Good Points

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

Bad Points

  • High in Sodium

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