Ingredients for Janet S Vegetable Soup
- 2 tablespoons olive oil
- Onion
- Garlic Cloves
- Reduced Sodium Fat Free Chicken Broth
- Whole Canned Tomatoes
- Pink Beans
- 2 large carrots, peeled and chopped
- Russet Potatoes
- Green Cabbage
- 1 cup trimmed string beans
- Spinach Leaves
- 2 medium zucchini, chopped
- Button Mushrooms
- Salt And Pepper
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How to Make Janet S Vegetable Soup
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add 1 large chopped onion and sauté until softened, about 5 minutes.
- Pour in 4 cups of chicken broth (or vegetable broth for a vegan option) and 4 cups of water.
- Add 1 (28-ounce) can of crushed tomatoes with their juice.
- Add 2 large carrots, peeled and chopped, 2 medium potatoes, peeled and cubed, and 4 cups of shredded cabbage. Bring to a simmer, then reduce heat and cook for 15 minutes.
- Add 2 medium zucchini, chopped, 1 cup of trimmed string beans, 1 cup of sliced mushrooms, 4 cloves of minced garlic, and 1 (15-ounce) can of drained and rinsed kidney beans (or your favorite beans).
- Continue to simmer until all vegetables are tender, about 20-25 minutes more.
- Season generously with salt and pepper to taste. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
22g
Fat
1g
Carbs
12g
