Quick and Easy Vegetable Soup
I used fresh and frozen vegetables that I had on hand to make Quick and Easy Vegetable Soup. Lunch was ready in less than 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1/2 cup celery, diced
- 2 medium tomatoes, chopped
- 1 teaspoon Italian seasonings
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup green beans, fresh, trimmed and cut in thirds
- 1/3 cup peas, frozen
- 1/3 cup corn, frozen
- 1/2 cups spinach leaves
- 1/2 cup ring-shaped pasta, uncooked, optional
Instructions
- Add the olive oil to a large saucepan or a Dutch oven over medium heat. Add the onion, celery and carrots and cook until softened, about 5 minutes.
- Add the fresh tomatoes and the Italian seasonings and stir, cooking for 5 more minutes.
- Add the remaining ingredients, except the spinach and pasta. Bring to a boil and simmer on low for 10 minutes. The soup will develop more flavor if allowed to simmer longer.
- If desired, add the uncooked pasta to the soup and cook for another 10 minutes. Stir in the fresh spinach just before serving. The recipe makes 4 servings. Serve with crackers and cheese or crusty bread.
Equipment
- 1 large saucepan or Dutch oven
Nutrition
Calories: 118kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 1042mgPotassium: 342mgFiber: 3gSugar: 5gVitamin A: 1154IUVitamin C: 18mgCalcium: 45mgIron: 1mg