Spring Vegetable Soup
41 cup each
  1. In large soup pot, heat oil over medium heat. Saute cabbage, tomatoes, artichoke hearts and peas for 10 minutes.
  2. Add tomato juice and water. Bring to boil. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender.
  3. Serve in individual serving bowls.
Recipe Notes

Use tomato sauce in place of tomato juice.

Nutrition Facts
Spring Vegetable Soup
Amount Per Serving (1 cup eachg)
Calories 141 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 129mg 5%
Potassium 1100mg 31%
Total Carbohydrates 23g 8%
Dietary Fiber 8g 32%
Sugars 11g
Protein 6g 12%
Vitamin A 24%
Vitamin C 144%
Vitamin D0%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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