15-Minute Garden Vegetable Soup

Recipe: Nutrition
Dairy-free
Diabetes Appropriate
Egg-free
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Saturated Fat
Low-Sugar
Nut-free
Weight Management
Dish type
Dinner
Serves
6
Ready in
15 minutes
Print

Ingredients

  • 1 tbsp. olive oil
  • 1/4 cup each chopped onion, celery and bell pepper
  • 1 cup shredded carrots
  • 1 cup fresh small broccoli or cauliflower florets
  • 1 cup sliced fresh mushrooms
  • 4 cups low-sodium chicken broth
  • 1/2 tsp. dried basil
  • 1/4 tsp. minced garlic
  • 1 low-salt vegetable bouillon cube, broken
  • 1 cup baby spinach leaves
  • 1/4 tsp. pepper

Directions

Prep Time
5 minutes
Cook Time
10 minutes
Ready in
15 minutes
  1. Heat oil in a Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir 2 minutes. Add carrots, broccoli and mushrooms. Cook and stir 5 minutes.
  2. Stir in 1 1/2 cups water plus broth, basil, garlic, pepper and bouillon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Stir in spinach to wilt. Serve immediately.

Nutritional Information

Serving Size
1
Per Serving
Calories 74, Calories Fat 32, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 495mg, Carbohydrate 8g, Protein 3g
Serving Size1
Calories74
Calories Fat32
Calories (fat) extra43
Total Fat3g
Total Fat (extra)6
Saturated Fat0g
Saturated Fat (extra)3
Cholesterol0mg
Sodium495mg
Sodium (extra)21
Potassium247mg
Carbohydrate8g
Carbohydrate (extra)3
Fiber1g
Fiber (extra)7
Sugars2g
Protein3g
Vitamin A6077IU
Vitamin A (extra)122
Vitamin C24mg
Vitamin C (extra)41
Iron0mg
Iron (extra)5