Garden Tomato Soup Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group
Healthy

Ingredients

 Garlic1 Clove (5 gm), minced
 Chopped red onion3⁄4 Cup (12 tbs)
 Chopped scallions3⁄4 Cup (12 tbs)
 Chopped celery1 Cup (16 tbs)
 Chopped tomatoes3 1⁄2 Cup (56 tbs) (Fresh Or Canned Low-Sodium, With Liquid)
 Diced zucchini3⁄4 Cup (12 tbs)
 Diced yellow summer squash/Pattypan squash3⁄4 Cup (12 tbs)
 Chopped green bell pepper1⁄2 Cup (8 tbs)
 Thinly sliced carrots3⁄4 Cup (12 tbs)
 Sliced mushrooms3⁄4 Cup (12 tbs)
 Corn kernels1 2⁄3 Cup (26.67 tbs) (Fresh, Frozen, Or Canned)
 Water3 Cup (48 tbs)
 Water3 Cup (48 tbs)
 Dried oregano leaves1 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 76

% Daily Value*

Total Fat 8 g12.4%

Saturated Fat 0.56 g2.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 698.9 mg29.1%

Total Carbohydrates 323 g107.8%

Dietary Fiber 85.9 g343.6%

Sugars 41.9 g

Protein 57 g114.7%

Vitamin A 529.4% Vitamin C 341%

Calcium 35.8% Iron 38.7%

*Based on a 2000 Calorie diet

Directions

1. Heat water in a heavy soup pot over medium heat. Add garlic, red onion, scallions, and celery. Cook and stir over medium heat until tender. Add more liquid during this process if necessary.
2. Place 1 cup of the tomatoes in a blender or food processor and puree.
3. Add pureed and chopped tomatoes, zucchini, yellow summer squash or pattypan squash, green pepper, carrots, mushrooms, corn, water, oregano leaves, and black pepper. Bring to a boil.
4. Reduce heat, cover, and simmer for 25 minutes.
Variation â–  Substitute 1 1/2 cups sliced green beans for the zucchini and yellow summer squash.
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