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Vegetable Soup

Vegetable Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
  2. Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.
  3. Reduce heat to medium and simmer, partially covered, 15 minutes.
  4. Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.
  5. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).
By February, 2003

Nutritional Information

  • Per Serving
  • Calories 239Calories From Fat 38%
  • Carbohydrate 31g
  • Cholesterol 0mg
  • Fat 10g
  • Fiber 4g
  • Iron 2mg
  • Protein 10mg
  • Sat Fat 1g
  • Sodium 542mg
  • Fiber 6g
  • Sugar 8g
What does this mean? See Nutrition 101 .

Quick Tip

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.