Vegetable Soup

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

Ingredients

Directions

  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

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

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