Fresh Vegetable Soup

4-8
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This makes a nice, easy lunch that uses no stock. You must use the onion and tomatoes, but you can vary the other vegetables according to what you like and what's in season. Adapted from Elena's Favorite Foods, California Style."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (440.1 g)
  • Calories 139.5
  • Total Fat - 6.5 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 15.3 mg
  • Sodium - 1730.1 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 5.5 g
  • Sugars - 9.7 g
  • Protein - 3.2 g
  • Calcium - 70.3 mg
  • Iron - 1 mg
  • Vitamin C - 32.3 mg
  • Thiamin - 0.1 mg

Step 1

Heat butter. Add onion and saute until soft.

Step 2

Stir in all remaining ingredients.

Step 3

Cook until vegetables are tender and flavors are blended, 15-20 minutes.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

I had a fridge full of bits of this veggie and that veggie so made a pot of soup. I used this recipe but may have added a couple more veggies. Lovely natural flavour with just a wee perk from the chili.

(16 Sep 2017)