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Parsley Vegetable Soup

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.