Vegetable Basil Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient
Interest Group

Ingredients

 Onion1 Medium, chopped
 Celery stalks1 Large, thinly sliced
 Carrot1 Large, thinly sliced
 Butter/Margarine3 Tablespoon
 Potato1 Large, peeled and cut into 1/2-inch cubes
 Tomatoes2 Large, peeled, seeded, and diced
 Canned chicken broth/3 1/2 cups homemade chicken broth29 Ounce (Regular-Strength, 2 Cans, 14 1/2 Ounce Each)
 Dry basil1 Teaspoon
 Cauliflower head1⁄2 Small, broken into flowerets
 Zucchini2 Small, sliced 1/4 inch thick
 Frozen peas5 Ounce (1/2 Of 10 Ounce Package)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1249 Calories from Fat 470

% Daily Value*

Total Fat 53 g82.3%

Saturated Fat 30.6 g152.8%

Trans Fat 0 g

Cholesterol 124.2 mg

Sodium 1541.1 mg64.2%

Total Carbohydrates 157 g52.2%

Dietary Fiber 36.4 g145.7%

Sugars 45.9 g

Protein 59 g117.8%

Vitamin A 412.9% Vitamin C 566%

Calcium 80.4% Iron 70.5%

*Based on a 2000 Calorie diet

Directions

In a 5-quart pan over medium heat, cook onion, celery, and carrot in butter, stirring occasionally, until onion is soft but not browned.
Add potato, tomatoes, broth, and basil.
Bring to a boil; cover-reduce heat, and simmer for 15 minutes.
Add cauliflower and zucchini; simmer for 10 minutes.
Add peas and simmer until tender (about 5 minutes).
Season to taste with salt and pepper.
Pass Parmesan at the table.
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