Versatile Vegetable Soup

Versatile Vegetable Soup

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From: Diabetic Living Magazine

You can make this side-dish soup Southwestern, Italian, or Asian depending on what else you're serving at dinner.

Ingredients 1 serving

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  • 2 leeks, thinly sliced (white parts only)
  • 1½ teaspoons bottled minced garlic (3 cloves)
  • 1 teaspoon olive oil
  • 8 cups water
  • 1 (14.5 ounce) can stewed tomatoes, undrained
  • 4 stalks celery, sliced
  • 3 medium carrots, thinly sliced
  • 1 medium red apple, cored, and coarsely chopped
  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 4 teaspoons instant vegetable bouillon granules or vegetable bouillon cubes (to make 4 cups broth)
  • 2 cups shredded cabbage
  • 1 cup fresh green beans
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup snipped fresh parsley
  • 2 tablespoons lemon juice

Preparation

  • Prep

  • Ready In

  1. In a 4-quart Dutch oven, cook leeks and garlic in hot oil about 3 minutes or until nearly tender. Carefully add the water, undrained tomatoes, celery, carrots, apple, sweet potato, and bouillon granules or cubes. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
  2. Add cabbage, green beans, salt, and pepper. Return to boiling; reduce heat. Cover and simmer about 10 minutes more or until vegetables are tender. Stir in parsley and lemon juice
  • Variations: Tex-Mex Chicken-Vegetable Soup: Prepare as directed, except add 1 teaspoon ground cumin with the leeks and garlic. Add 1 cup loose-pack frozen whole kernel corn; 1 cup chopped cooked chicken; one 4-ounce can chopped green chile peppers, drained; and 3 tablespoons snipped fresh cilantro with the lemon juice. Heat through. If desired, garnish with lemon wedges and fresh cilantro sprigs.
  • Asian Vegetable Soup: Prepare as directed, except add ½ cup quick-cooking rice and ½ cup water with the cabbage. Substitute rice vinegar for the lemon juice. Add 1 cup thinly sliced fresh mushrooms and 2 green onions, thinly sliced, with the rice vinegar. Heat through. If desired, garnish with green onion slivers.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 62 calories; 1 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 1 g protein; 31 mcg folate; 0 mg cholesterol; 6 g sugars; 4,203 IU vitamin A; 15 mg vitamin C; 49 mg calcium; 1 mg iron; 476 mg sodium; 228 mg potassium
  • Nutrition Bonus: Vitamin A (84% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ starch

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