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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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; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 787 mg sodium. 727 mg potassium; 14 g carbohydrates; 4 g fiber; 5 g sugar; 11 g protein; 0 g trans fatty acid; 1874 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 198 mcg folate; 0 mcg vitamin b12; 95 mg calcium; 3 mg iron;

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