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

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
6
Yield:
9 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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

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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