This classic recipe is everything! It’s got a comforting, tomatoey broth loaded with enticing vegetables like zucchini, green beans, and turnips. A cup of this vegetable-laden soup would make a lovely addition to any meal. Make some anytime you’d like a satisfying bowl of soup.
Yield: 7 cups
Serving size: 1 cup
Ingredients:
- 4 cups (960g) of unsalted chicken stock
- 1/2 cup (125g) plain tomato sauce
- 2 cups (248g) zucchini, washed and chopped
- 1 cup (130g) turnips, washed, peeled, and cubed
- 1 cup (121g) frozen, cut green beans
- 2 stalks of celery, washed and sliced
- 1/2 small onion, peeled and chopped
- 1 clove of garlic, peeled and minced
- 1 1/2 tsp. (9g) salt
- 1 1/2 tsp. (0.75g) dried parsley
- 1/4 tsp. (0.58g) ground black pepper
- 1/4 tsp. (0.25g) dried thyme
Directions:
- Prepare all the vegetables as mentioned above.
- Place all the ingredients into a four-quart pot and simmer for about 15 minutes or until the vegetables are tender but not mushy.
- Serve immediately.
- Store any cooled leftovers in a covered container in the refrigerator or freezer.
Nutritional Information Per Serving:
Calories 40 * Total Fat 0g * Total Carbs 7g * Protein 4g
