Name: Versatile Vegetable Soup
Total time: 1 h 5 min
Ingredients: 2 leeks, thinly sliced (white parts only); 1 ½ 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 1/2-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

Directions

Step 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.

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Step 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

Tips

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.

Tips

Asian Vegetable Soup: Prepare as directed, except add 1/2 cup quick-cooking rice and 1/2 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 Facts

Serving Size: 1 cup

Per Serving:

62 calories; protein 1.4g; carbohydrates 12.9g; dietary fiber 2.6g; sugars 5.8g; fat 0.8g; saturated fat 0.1g; vitamin a iu 4203.4IU; vitamin c 14.9mg; folate 31.4mcg; calcium 49.4mg; iron 1mg; magnesium 17.6mg; potassium 227.7mg; sodium 475.8mg.

Exchanges:

1 vegetable,
1/2 starch

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Versatile Vegetable Soup

Print Options

Ingredients

Directions

Tips

Tips

Nutrition Facts