Garden Vegetable Soup Recipe

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Ingredients:

Serving

1 small head cabbage (about 1 lb), chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
5 medium onions, chopped
3 celery ribs, chopped
6 medium tomato or 1 can (28 oz) diced es
4 cups chicken broth
1 bay leaf
1 tbsp minced fresh parsley
1/4 tsp dried thyme
1/4 tsp garlic powder
salt and pepper to taste

Directions:

In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf. Yield: 10 servings (about 3 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	56.65 Kcal (237 kJ)
Calories from fat	0.07 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	372.2mg	16%
Potassium	405.24mg	9%
Total Carbs	11.68g	4%
Sugars	5.7g	23%
Dietary Fiber	4.09g	16%
Protein	1.85g	4%
Vitamin C	87.7mg	146%
Iron	0.1mg	0%
Calcium	50.8mg	5%

Amount Per 100 g
Calories	20.5 Kcal (86 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	134.67mg	16%
Potassium	146.62mg	9%
Total Carbs	4.23g	4%
Sugars	2.06g	23%
Dietary Fiber	1.48g	16%
Protein	0.67g	4%
Vitamin C	31.7mg	146%
Calcium	18.4mg	5%

* 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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Recipe Tags

Weightwatchers Points

0.3

Points
1

PointsPlus

Good Points

low calorie,
fat free,
saturated fat free,
low sodium,
cholesterol free

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