Summer Vegetable Soup Recipe

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Ingredients:

Serving

2 medium onions, diced
1 corn on the cob , kernels removed
2 medium carrots , halved lengthwise and sliced
2 celery ribs, diced
3 cloves garlic, chopped
2 medium white potatoes, cubed
4 ripe tomatoes, halved , seeds removed and diced
8 cups low sodium chicken broth
2 bay leaves
salt and pepper
1/4 cup chopped fresh basil

Directions:

Place all ingredients, except basil, in a large soup pot.
Bring to a boil, and then reduce heat to a gentle simmer and cook for 20 minutes or until veggies are tender.
Mix in the basil and adjust seasoning.
Thin the soup with a little more stock if you find it too thick.
Vegetable stock could be used instead of chicken.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.99 Kcal (448 kJ)
Calories from fat	19.99 Kcal
		% Daily Value*
Total Fat	2.22g	3%
Sodium	86.23mg	4%
Potassium	566.9mg	12%
Total Carbs	19.61g	7%
Sugars	2.93g	12%
Dietary Fiber	2.77g	11%
Protein	6.34g	13%
Vitamin C	12.1mg	20%
Vitamin A	0.1mg	4%
Iron	0.5mg	3%
Calcium	32.3mg	3%

Amount Per 100 g
Calories	31.81 Kcal (133 kJ)
Calories from fat	5.94 Kcal
		% Daily Value*
Total Fat	0.66g	3%
Sodium	25.64mg	4%
Potassium	168.55mg	12%
Total Carbs	5.83g	7%
Sugars	0.87g	12%
Dietary Fiber	0.82g	11%
Protein	1.88g	13%
Vitamin C	3.6mg	20%
Iron	0.1mg	3%
Calcium	9.6mg	3%

* 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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