Vegetarian

Ruth's Vegetable Soup is for Lunch.

Ruth's Vegetable Soup takes 15 minutes to prepare.

Ruth's Vegetable Soup takes 20 minutes to cook.

Ruth's Vegetable Soup makes 5 servings.

The ingredients for Ruth's Vegetable Soup are:

6 cups water
1 15-oz. can diced tomatoes
3 Knorr Vegetable bouillon cubes (or enough vegetable boullion flavoring for 6 cups water)
4 - 6 garlic cloves, minced
2 bay leaves
1 cup chopped onion
5 cups sliced zucchini (cut zucchini in quarters lengthwise, and slice thinly)
1-1/2 cups diced carrots
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
1/2 teaspoon thyme
2 tablespoons apple cider vinegar
1/4 cup minced fresh parsley (optional)

Here is how you make Ruth's Vegetable Soup:

Combine all ingredients, except parsley, in a large soup pot. Bring to a boil and simmer for about 20 minutes or until vegetables are tender. Remove 1-1/2 cups vegetables with a slotted spoon. Remove the bay leaves and discard. Puree the remaining soup in batches in the blender. Pour back into the soup pot, and add the reserved vegetables, the vinegar, and the minced parsley if using. Heat briefly. This recipe makes 10 cups of soup. Serving size is 2 cups each.Number of Servings: 5Recipe submitted by SparkPeople user ANTIOCHIA.

The nutritional information for Ruth's Vegetable Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 106.3

• Total Fat: 1.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,255.9 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 4.2 g
• Protein: 3.5 g

The dietary needs meet for Ruth's Vegetable Soup is Vegan