Fresh Veggie Soup

Enjoy this low-calorie vegetarian soup for an easy weeknight meal. Zesty lemon juice brightens the soup's flavor at the end.

bowl of vegetable soup
Photo: Jason Donnelly
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
6
Yield:
9 1/2 cups

Ingredients

  • 1 tablespoon olive oil

  • 2 cup thinly sliced leeks

  • 4 cloves garlic, minced

  • 6 cup reduced-sodium vegetable broth

  • 1 medium zucchini or yellow summer squash, halved lengthwise and sliced

  • 2 cup chopped tomatoes

  • 2 cup frozen lima beans

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 2 cup chopped Swiss chard

  • ½ cup chopped fresh basil

  • 3 teaspoon lemon juice

Directions

  1. In a 5- to 6-qt. Dutch oven heat oil over medium. Add leeks and garlic; cook 4 to 5 minutes or until tender, stirring occasionally. Add next six ingredients (through pepper).

  2. Bring to boiling; reduce heat. Simmer 15 minutes. Stir in Swiss chard and basil. Cook 5 minutes more or until chard is wilted. Before serving, stir in lemon juice.

Nutrition Facts (per serving)

138 Calories
5g Fat
14g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 138
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 787mg 34%
Total Carbohydrate 14g 5%
Total Sugars 5g
Protein 11g
Vitamin C 23.6mg 118%
Calcium 95mg 7%
Iron 3mg 17%
Potassium 727mg 15%
Folate, total 198.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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