Vegetable Tomato Soup
Recipe Type: Entree
Author: Healthy Recipes
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 12
Delicious Soup
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 3 cups vegetable broth
  • One 28-ounce can crushed tomatoes
  • 2 cups water
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • teaspoon dried basil
  • 1 bay leaf
  • teaspoon ground black pepper
  • 1 1/2 cups coarsely chopped celery
  • 1 cup sliced carrots
  • 1 1/2 cups coarsely chopped zucchini
  • 1 cup green beans cut into 1-inch pieces
  • cup chopped fresh parsley
  • Salt to taste
Instructions
  1. In a nonstick 5-quart pot, heat the oil over medium-high heat.
  2. Add the onion, green pepper, mushrooms, and garlic; cook, stirring, until vegetables are softened, about 4 minutes.
  3. Stir in the broth, crushed tomatoes, water, sugar, oregano, basil, bay leaf, and pepper.
  4. Bring to a boil.
  5. Stir in the celery and carrots.
  6. Return to a boil.
  7. Reduce heat and simmer, uncovered, 10 minutes.
  8. Stir in the zucchini, green beans, and parsley.
  9. Return to the simmer, reduce heat, and simmer 10 minutes. Discard bay leaf; stir in salt, if using, before serving.
Serving size: 1 Calories: 88 Fat: 1 Saturated fat: 0 Unsaturated fat: 0 Carbohydrates: 0 Sugar: 0 Fiber: 0 Protein: 3

 

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