Reset Vegetable Soup

Name: Reset Vegetable Soup
Total time: 35 min
Yield: 15
Ingredients: 4 tablespoons olive oil; 1 Vidalia onion large sweet, diced small; 2 large carrots peeled and diced into small half moons; 2 stalks celery diced into small half moons; 4 garlic cloves peeled and finely minced or pressed; 64 ounces low sodium vegetable broth plus water if necessary; 1 zucchini large, diced small; 1 yellow squash large, diced small; 2 cups sliced mushrooms baby portobello, white, or your favorite; 15 ounces garbanzo beans drained and rinsed, I use no-salt added; cannellini or great northern beans may be substituted; 3 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 3 teaspoons kosher salt or to taste; 1 teaspoon freshly ground black pepper or to taste; 1/3 cup Italian flat leaf fresh, or regular parsley, finely minced; 1 tablespoon lemon juice optional, brightens up the flavor; 1 tablespoon apple cider vinegar optional, brightens up the flavor; 1 pinch sugar optional and to taste, balances acidity and rounds out the flavor

AVERIE COOKS(1)

Watson: "Very tasty soup. I skipped the mushrooms, and did…" Read More

19Ingredients

35Minutes

160Calories

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Ingredients

US|METRIC

15 SERVINGS

4 Tbsp. olive oil

1 Vidalia onion (large sweet, diced small)

2 large carrots (peeled and diced into small half moons)

2 stalks celery (diced into small half moons)

4 garlic cloves (peeled and finely minced or pressed)

64 oz. low sodium vegetable broth (plus water if necessary)

1 zucchini (large, diced small)

1 yellow squash (large, diced small)

2 cups sliced mushrooms (baby portobello, white, or your favorite)

15 oz. garbanzo beans (drained and rinsed, I use no-salt added; cannellini or great northern beans may be substituted)

3 bay leaves

1 tsp. dried oregano

1/2 tsp. dried thyme

3 tsp. kosher salt (or to taste)

1 tsp. freshly ground black pepper (or to taste)

1/3 cup Italian flat leaf (fresh, or regular parsley, finely minced)

1 Tbsp. lemon juice (optional, brightens up the flavor)

1 Tbsp. apple cider vinegar (optional, brightens up the flavor)

1 pinch sugar (optional and to taste, balances acidity and rounds out the flavor)

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NutritionView More

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160Calories

Sodium

Fat

Carbs

Fiber

Potassium

Calories160Calories from Fat45

% DAILY VALUE

Total Fat5g8%

Saturated Fat1g5%

Trans Fat

Cholesterol

Sodium570mg24%

Potassium490mg14%

Protein6g

Calories from Fat45

% DAILY VALUE

Total Carbohydrate22g7%

Dietary Fiber6g24%

Sugars6g

Vitamin A35%

Vitamin C20%

Calcium6%

Iron10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Reviews(1)

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Watson 6 years ago

Very tasty soup. I skipped the mushrooms, and did not need to add water or more spices.

Reset Vegetable Soup

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NutritionView More

Notes

Recipe Tags

Reviews(1)

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