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Vegetarian Vegetable Soup

This soup is especially good with warm cornbread.


4 cups (1 l) homemade vegetable broth
1 bay leaf
teaspoon dill weed
Pinch of black pepper
1 cups (215 g) diced potatoes
cup (55 g) diced onion
3 carrots, sliced inch (6 mm) thick
2 cups (230 g) sliced zucchini
2 tomatoes, chopped
cup (85 g) frozen lima beans
Salt to taste


Serves: 6


Combine broth, bay leaf, dill weed, pepper, potatoes, onion and carrots in a 2-quart (2-liter) nonstick saucepan. Bring mixture to a full boil, partially cover, reduce heat, and simmer 20 minutes. Add zucchini, tomatoes and lima beans; cook 10 minutes longer or until all vegetables are tender. Season with salt. Serve hot.

Each serving contains:- Cal.82, Cal. from Fat 3, Protein 3g, Carb.18g, Total Fiber 4g, Total Fat 0g, Sat. Fat 0g, Chol.0mg, Sodium 32mg

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