Add a photo

Herbed Vegetable Soup

By: Carol Jean Lopez  
"'You'll get garden-fresh flavor in every spoonful of this satisfying soup,' confirms Carol Jean Lopez pf Westwood, Massachusetts. 'Basil and rosemary accent the veggies nicely.'"

Rating: This weblink has been rated 0 times with an average star rating of 0.0 No Reviews Yet!

Rate/Review | 63 people have saved this

Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 3 cups finely shredded cabbage
  • 1 (16 ounce) package frozen cut green beans
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 small zucchini, chopped
  • 1 small onion, chopped
  • 3 cups tomato juice
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt-free seasoning blend
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary, crushed

Directions

  1. In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 66 calories, 0.55 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 493 mg sodium, 13 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
ADVERTISEMENT

 

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!
 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?