Hearty Vegetable Soup recipe

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Ingredients

¾ cup chopped celery
¾ cup chopped onion
1 cup chopped carrots
1 (14.5 ounce) can diced tomatoes, drained
3 cups tomato-vegetable juice cocktail
2 cups water
1 leek, chopped
1 potato, peeled and cubed
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
2 (15 ounce) cans garbanzo beans, drained
1 cup long-grain white rice
1 tablespoon soy sauce
¼ teaspoon dried thyme
½ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed

Nutrition Info

353.9 calories
carbohydrate: 73.5 g
cholesterol: : -
fat: 2 g
fiber: 10.1 g
protein: 12.2 g
saturatedFat: 0.3 g
servingSize: -
sodium: 1085.9 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.

  2. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.

Recipe Yield

6 to 8 servings

Recipe Note

This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.

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