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.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• quick
• healthy
• savory
• fresh
• comfort food

Ingredients

• 1 tablespoon olive oil (extra virgin)
• 0.25 head red cabbage (finely shredded)
• 2 tomatoes (medium, ripe, seeded, chopped)
• 0.5 cup artichoke hearts (canned, drained, chopped)
• 1 cup green peas (frozen or fresh)
• 2.5 cup vegetable juice (low-sodium)
• 1 cup water
• 2 teaspoon dried basil
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (freshly ground, to taste)

Instructions

1. In large soup pot, heat olive oil over medium heat.
2. Sauté red cabbage, tomatoes, artichoke hearts, and green peas for 10 minutes.
3. Add vegetable juice and water.
4. Bring to boil.
5. Reduce heat, add dried basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
6. Serve in individual serving bowls.
7. Season to taste with salt and black pepper.

Nutrition (per serving)

• Calories: 137
• Protein: 5.4 g
• Carbohydrates: 21.3 g
• Fat: 4.3 g
• Fiber: 5.4 g
• Sodium: 179 mg
• Saturated Fat: 0.7 g
• Sugar: 9.3 g