Recipes and Cooking 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. By Colleen Weeden Published on February 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 6 Yield: 9 1/2 cups Jump to Nutrition Facts 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 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). 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. Rate it Print Nutrition Facts (per serving) 138 Calories 5g Fat 14g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.