Tomato Vegetable Soup Recipe

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Tomato Vegetable Soup
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Ingredients
14
Count
Nutrition
208
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Dice onions.
  2. Sauté onions in pan with olive oil, salt, and pepper until translucent.
  3. Set aside.
  4. Dice potatoes, celery, and carrots.
  5. Set aside.
  6. Bring chicken broth and crushed tomatoes to a simmer.
  7. Add tomato paste, whisk until smooth.
  8. Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
  9. Cook on low for 30 minutes, or until carrots and potatoes are soft.
  10. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 207.63 Kcal (869 kJ)
Calories from fat 76.93 Kcal
% Daily Value*
Total Fat 8.55g 13%
Cholesterol 14.29mg 5%
Sodium 1159.68mg 48%
Potassium 416.24mg 9%
Total Carbs 20.52g 7%
Sugars 6.23g 25%
Dietary Fiber 2.37g 9%
Protein 4.27g 9%
Vitamin C 14.6mg 24%
Vitamin A 0.4mg 15%
Iron 1.2mg 7%
Calcium 56.3mg 6%
Amount Per 100 g
Calories 66.2 Kcal (277 kJ)
Calories from fat 24.53 Kcal
% Daily Value*
Total Fat 2.73g 13%
Cholesterol 4.56mg 5%
Sodium 369.74mg 48%
Potassium 132.71mg 9%
Total Carbs 6.54g 7%
Sugars 1.99g 25%
Dietary Fiber 0.76g 9%
Protein 1.36g 9%
Vitamin C 4.6mg 24%
Vitamin A 0.1mg 15%
Iron 0.4mg 7%
Calcium 17.9mg 6%

* 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

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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