Name: Fresh Veggie Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 9 1/2 cups
Ingredients: 1 tablespoon olive oil; 2 cups thinly sliced leeks; 4 cloves garlic, minced; 6 cups reduced-sodium vegetable broth; 1 medium zucchini or yellow summer squash, halved lengthwise and sliced; 2 cups chopped tomatoes; 2 cups frozen lima beans; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 2 cups chopped Swiss chard; ½ cup chopped fresh basil; 3 teaspoons lemon juice

Per Serving:

138 calories; fat 5g; saturated fat 1g; carbohydrates 14g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 11g; vitamin a 1874IU; vitamin c 23.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.7mg; vitamin b6 0.3mg; folate 198.3mcg; vitamin b12 0.1mcg; sodium 787mg; potassium 727mg; calcium 95mg; iron 3mg.

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