Homemade Vegetable Soup
Servings: 6 Servings
Ingredients
- 1 tablespoon cooking oil
- 1 cup white onion diced
- 2 carrots large in size, peeled and chopped
- ½ cup celery chopped
- 1 pound potatoes russet, cut into ½ -inch chunks
- 6 cups vegetable broth
- 15 ounces diced tomatoes undrained (1 can)
- 1 garlic clove minced or pressed
- 2 teaspoons Italian seasoning
- 2 teaspoons salt or to taste
- ½ teaspoon ground black pepper or to taste
- 12 ounces mixed vegetables frozen, any variety you like
Instructions
- Heat a large pan over low-medium heat, then add the oil and onion. Cook the onions, carrots, and celery until the onions begin to soften, about 3 to 4 minutes.1 tablespoon cooking oil, 1 cup white onion, 2 carrots, ½ cup celery
- Add the potatoes, vegetable broth, tomatoes, garlic, Italian seasonings, salt, and pepper. Stir to combine, and bring to a simmer. Cook at a simmer for 20 to 30 minutes or until the potatoes are tender.1 pound potatoes, 6 cups vegetable broth, 15 ounces diced tomatoes, 1 garlic clove, 2 teaspoons Italian seasoning, 2 teaspoons salt, ½ teaspoon ground black pepper
- Once the potatoes are cooked to the desired consistency, add the frozen vegetables, and cook for another 3 to 4 minutes, just long enough to heat the vegetables.12 ounces mixed vegetables
- Remove from heat, and serve with crackers, cornbread, or bread. Store leftovers in the refrigerator for up to 3 days.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of soup. Actual calories will vary.
Nutrition Facts
Homemade Vegetable Soup
Serving Size
1.5 cups
Amount per Serving
Calories
165
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.3
g
2
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
836
mg
36
%
Potassium
710
mg
20
%
Carbohydrates
32
g
11
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin A
6411
IU
128
%
Vitamin C
31
mg
38
%
Calcium
74
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
