Quick Vegetable Soup Recipe

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Brief

Prep 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4

Yield: 4 servings

Quick Vegetable Soup Recipe

Ingredients

1 tablespoon olive oil

1 small onion

chopped

½ cup sliced celery

3 (14.5 ounce) cans vegetable broth

1 (15 ounce) can whole potatoes

cubed

1 (14.5 ounce) can stewed tomatoes

½ teaspoon chopped fresh thyme

salt and ground black pepper to taste

1 (16 ounce) package frozen mixed vegetables

½ cup instant rice

Soup, Stew and Chili

Directions

Step 1

Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender about 10 minutes. Add broth potatoes stewed tomatoes thyme salt and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

Nutritional Information

Quick Vegetable Soup Recipe

Servings Per Recipe:4

Calories: 287.4

% Daily Value *

Protein: 8.8g 18%

Carbohydrates: 54.5g 18%

Dietary Fiber: 10.1g 40%

Sugars: 8.6g

Fat: 5.2g 8%

Saturated Fat: 0.7g 4%

Vitamin A Iu: 7372.2IU 147%

Niacin Equivalents: 5.4mg 42%

Vitamin B6: 0.4mg 23%

Vitamin C: 27.1mg 45%

Folate: 85.9mcg 22%

Calcium: 108.6mg 11%

Iron: 5.1mg 28%

Magnesium: 59.4mg 21%

Potassium: 760.9mg 21%

Sodium: 1186mg 47%

Thiamin: 0.3mg 34%

Calories From Fat: 46.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.