Classic Vegetable Soup


You can’t go wrong with vegetable soup! This easy to make version will stay fresh in the refrigerator for up to two weeks, so you can make a large batch and save some for later.

Serves 6

  • 3/4 lb. fresh green beans or 1 box -frozen
  • 1 green pepper, chopped
  • 1/2 head of cauliflower cut into – florets
  • 6 celery ribs, chopped
  • 1/4 cup chopped celery leaves
  • 2 yellow onions, chopped
  • 16 oz. can peeled tomatoes
  • 16 oz. can v-8 juice
  • 2 tsp. thyme
  • 1 pack frozen okra (optional)
  • 1 cup water

Directions

Mix all ingredients and simmer for 45 minutes.

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Nutrition Information

Classic Vegetable Soup

Servings per Recipe: 6

Amount per Serving

Calories:  102

Calories from Fat:  

Total Fat:  0g

Saturated Fat:  0g

Cholesterol:  0g

Sodium:  386mg

Carbohydrates:  23g

Dietary Fiber:  7g

Protein:  4g

View Our Nutritional Guidelines

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.

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