Fresh Vegetable Soup Recipe

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Ingredients:

Serving

Directions:

In a 4 quart saucepan, heat the oil over medium-high heat.
Add the onion and cook, stirring, until softened.
Add the broth and tomatoes, breaking them up with the back of a spoon.
Add the tomato paste, wine, parsley, oregano, pepper, and bay leaf.
Add the carrot and celery and bring to a boil.
Lower the heat and simmer, uncovered 15 minutes.
Stir in green beans, zucchini, and corn; simmer 10 minutes longer, or until the vegetables are crisp tender.
Remove the bay leaf before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	435.11 Kcal (1822 kJ)
Calories from fat	14.22 Kcal
		% Daily Value*
Total Fat	1.58g	2%
Sodium	14914.29mg	621%
Potassium	601.54mg	13%
Total Carbs	82.9g	28%
Sugars	7.32g	29%
Dietary Fiber	3.49g	14%
Protein	3.16g	6%
Vitamin C	25.3mg	42%
Vitamin A	0.2mg	6%
Iron	1.2mg	7%
Calcium	40.3mg	4%

Amount Per 100 g
Calories	153.5 Kcal (643 kJ)
Calories from fat	5.01 Kcal
		% Daily Value*
Total Fat	0.56g	2%
Sodium	5261.37mg	621%
Potassium	212.21mg	13%
Total Carbs	29.25g	28%
Sugars	2.58g	29%
Dietary Fiber	1.23g	14%
Protein	1.12g	6%
Vitamin C	8.9mg	42%
Vitamin A	0.1mg	6%
Iron	0.4mg	7%
Calcium	14.2mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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