LunchEasy

Spring Vegetable Soup

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1/4 head red cabbage, finely shredded; 2 medium ripe tomatoes, seeded and chopped; 1/2 cup canned artichoke hearts, drained and chopped; 1 cup green peas, frozen or fresh; 2 1/2 cups low-sodium vegetable juice; 1 cup water; 2 teaspoons dried basil; salt and pepper

Enjoy this tasty soup with your favorite whole grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.

35 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/4 of recipe

137

Calories

Protein

21g

Carbs

Fat

Fiber

Sugar

179mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

extra virgin olive oil
1 tablespoon · or cooking oil of choice
red cabbage, finely shredded
1/4 head · about 2 cups
ripe tomatoes, seeded and chopped
2 medium
canned artichoke hearts, drained and chopped
1/2 cup
green peas, frozen or fresh
1 cup
low-sodium vegetable juice
2 1/2 cups
water
1 cup
dried basil
2 teaspoons
salt and pepper
freshly ground black pepper, optional, to taste

Instructions

1
Wash hands with soap and water.
2
In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
3
Add vegetable juice and water. Bring to boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
4
Serve in individual serving bowls. Season to taste with salt and pepper.

Source: USDA MyPlate Kitchen · American Institute for Cancer Research

Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.

Track Every Meal with Nutrola

Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.