Advertisement

| |

Home > Recipes > Recipe Navigation    
User Rating

This recipe does not have a rating because it does not have enough votes.

Tried it? Rate it!
Print this Recipe

Parsley Vegetable Soup

Nutrition Information
Calories: 135
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Carbohydrates: 21g
Dietary Fiber: 6.5g
Sugars: 10g
Protein: 9g
Vitamin A: 5758iu (115%)
Vitamin C: 12.5mg (20%)
Calcium: 32mg (3%)
Iron: 1.1mg (6%)

Yield: Serves 4. Each serving: 1-1/2 cups.

Our taste testers said this was the most delicious vegetable soup they ever tasted.

1 tsp olive oil
3 cloves minced garlic (about 3 tsp)
1 pound package frozen Italian-style vegetables
3 cups chicken broth
1 can no-salt added diced tomatoes
1/2 tsp dried oregano
2 Tbsp chopped fresh parsley

Place the olive oil in a large soup pot and heat over medium-high heat. Saute the garlic until nutty, about 1 minute.

Add the vegetables, broth and tomatoes and bring to a boil. Lower the heat to simmer and allow to cook briefly until the veggies are tender, about 4 minutes.

Add the oregano and half the parsley and cook one more minute. Serve hot with the remaining parsley sprinkled over the top of each portion.

Total Preparation & Cooking Time: 21 min. (15 Prep, 6 Cook)

> Leave Feedback

User Feedback

(Page 0 of 1, 0 total comments)

There is no user feedback yet, leave yours below!


   
 

Leave Feedback

Skip the moderation queue by becoming a MyDIR member.

Already a member?

Need to sign up?
It’s free and only it takes a minute.
There are two ways to join:


Or, proceed without an account


 





Featured Blog Posts

Featured Recipes