Spring Vegetable Soup
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.
Average Cost: $10.70 
Prep Time: 10 minutes 
Average Cook Time: 30 minutes 
Average Servings: 4 Recipe Source: MyPlate.gov
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/4 Red cabbage (medium head, about 2 cups, finely shredded)
- 2 Ripe tomatoes (medium, seededandchopped)
- 1/2 Cup canned artichoke hearts (drained and chopped)
- 1 Cup green peas (frozen or fresh)
- 2 1/2 Cups vegetable juice (low-sodium)
- 1 Cup water
- 2 Tsp dried basil
- Salt and pepper (to taste, optional)
Directions
Step 1
In a large soup pot, heat oil over medium heat. Sautee cabbage, tomatoes, artichoke hearts and peas for 10 minutes.
Step 2
Add vegetable juice and water. Bring to a boil.
Step 3
Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot. Add salt and pepper to taste.
Step 4
Serve in individual serving bowls. Refrigerate leftovers within 2 hours.
Utensils Needed
- Cutting board
- Knife
- Soup pot
- Measuring cups
- Measuring spoons
- Stirring spoon
- Vegetable grater
NUTRITION FACTS
Serving Size: 1/4 Recipe
| Nutrients | Amount |
|---|---|
| Calories | 136 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 73 mg |
| Total Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Total Sugars | 11 g |
| Added Sugars | 0 g |
| Protein | 5 g |