Appetizers / Soups / Salads

Garden Vegetable Soup is for Soup.

Garden Vegetable Soup takes 30 minutes to prepare.

Garden Vegetable Soup takes 30 minutes to cook.

Garden Vegetable Soup makes 12 servings.

The ingredients for Garden Vegetable Soup are:

4 Tablespoons olive oil
4-6 garlic cloves, minced finely
2 cups chopped carrots, green beans, celery and potatoes.
8 cups chicken broth
1-28oz crushed tomatoes
30 cherry tomatoes
1 small can corn (rinsed)
sald and pepper

Here is how you make Garden Vegetable Soup:

Toss cherry tomatoes onto a baking sheet and add 1 Tablespoon of olive oil and a little salt and pepper. Roast in oven for about 30 minutes, until they begin to burst. Remove from oven and let cool on sheet. Meanwhile, heat the additional 3 Tablespoons of olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the celery, garlic and a pinch of salt and sweat until they begin to soften. Add the carrots, potatoes and green beans and continue to cook 5 more minutes, stirring occasionally.Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the crushed tomatoes, the roasted cherry tomatoes, corn and a little pepper. Reduce the heat to low, cover and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Season to taste.Serving Size: Makes 12 - 1 cup servings (but sooo good for you eat 2 servings)!!Number of Servings: 12Recipe submitted by SparkPeople user SEUBEE.

The nutritional information for Garden Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 161.5

• Total Fat: 5.3 g
• Cholesterol: 0.0 mg
• Sodium: 479.2 mg
• Total Carbs: 26.5 g
• Dietary Fiber: 5.3 g
• Protein: 5.6 g

The dietary needs meet for Garden Vegetable Soup is Low Fat