Spring Vegetable Soup

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon extra virgin olive oil(or cooking oil of choice); 1/4 head of red cabbage, finely shredded(about 2 cups); 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(freshly ground black pepper, optional, to taste)

Soups & stewsAmerican⏱ Prep 15 min | Cook 30 minServes 4

By Public

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.

Ingredients

1 tablespoon extra virgin olive oil(or cooking oil of choice)
1/4 head of red cabbage, finely shredded(about 2 cups)
2 medium ripe tomatoes, seeded and chopped
1/2 cup canned artichoke hearts, drained and chopped

+ 5 more ingredients

Instructions

Wash hands with soap and water.

In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.

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.

Serve in individual serving bowls. Season to taste with salt and pepper.

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Nutrition Estimate

94Calories

5gProtein

14gCarbs

4gFat

Per serving • Estimated by Blinner AI