Vegetable Soup

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* Exported from MasterCook *

 

Vegetable Soup

 

Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons olive oil

1 cup chopped onion

1 cup chopped carrots

1 cup chopped celery

1 large garlic clove -- minced

4 cups vegetable broth or water

1 1/4 cups chopped red potatoes

2 cups chopped tomatoes

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt or to taste

freshly ground pepper

dash hot pepper sauce

1 cup chopped zucchini

1 cup shredded cabbage

1 cup sliced mushrooms

1 15 oz can yellow soybeans -- drained and rinsed

 

Heat oil in a large nonstick saucepan over low heat. Add onion, carrots,

celery, and garlic and cook, stirring occasionally, 5 minutes.

 

Add broth, potatoes, tomatoes, herbs, salt, pepper, and hot pepper sauce. Cover

and simmer until potatoes are almost tender, about 15 minutes. Discard bay

leaf.

 

Add zucchini, cabbage, mushrooms, and soybeans and simmer until vegetables are

crisp-tender, about 10 minutes. Serve hot.

 

 

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Per serving: 60 Calories (kcal); 2g Total Fat; (26% calories from fat); 2g

Protein; 10g Carbohydrate; 0mg Cholesterol; 35mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0