Guest guest Posted May 7, 2004 Report Share Posted May 7, 2004 > > > Quick Harvest Soup > Serves 12 > > 2 tbsps olive oil > 2 medium onions, coarsely chopped > 1 rib celery, coarsely chopped > 2 cloves garlic, minced > 3 (14-1/2 oz) cans low-sodium vegetable or beef broth > 1 (14-1/2 oz) can diced tomatoes, drained > 1 red potato, chopped > 1 russet potato, chopped > 1 large zucchini, peeled and chopped > 2 cups packed baby spinach leaves > 1 cup fresh or frozen peas > 2 tbsps fresh parsley, minced > 2 tbsps fresh basil, minced > 1/4 to 1/2 tsp red pepper flakes > 1/4 to 1/2 tsp salt > Freshly ground pepper to taste > > Heat the olive oil in a large pot over medium-high heat. Add the onions > and celery; cook until tender, about 4 minutes. Add the garlic; cook for 1 > minute. > > Add the remaining ingredients and bring to a boil. Reduce heat to a > simmer and cook, covered, for 10 minutes. > > 88 Calories, 4g Protein, 12g Carbs, 3g Fat, 0mg Chol, 118mg Sodium, 3g Fiber > > Quote Link to comment Share on other sites More sharing options...
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