Ce Vegetable Soup - Variation 1 Recipe

Looking for an easy CE Vegetable Soup - Variation 1 recipe? Learn how to make CE Vegetable Soup - Variation 1 using healthy ingredients.


Submitted by mmswindle

Makes 3 servings



Adapted from a Clean Eating Magazine recipe.

Recipe Ingredients for CE Vegetable Soup - Variation 1

1 tsp extra virgin olive oil
14 1/2 oz diced tomatoes, no salt added
1 1/2 c unsalted beef broth
1/2 c onion
3/4 c green bell pepper, frozen
1/2 c corn, frozen
1/2 c green beans, frozen
1/2 c carrots, frozen
1/2 c butter beans, frozen
1 tsp dried oregano
1 tbsp balsamic vinegar
1/2 tsp sea salt
1/4 tsp black pepper

Recipe Directions for CE Vegetable Soup - Variation 1

  1. Heat oil in medium pot over medium-high heat.

  2. Add bell peppers and onion and cook for 6 minutes or until edges begin to brown, stirring occasionally.

  3. Add all vegetables, tomatoes, broth, & oregano.

  4. Bring mixture to a boil over same heat, then reduce heat to simmer, cover and cook for 15 minutes or until beans are tender-crisp.

  5. Remove from heat, stir in remaining ingredients and let stand for 10 minutes before serving to allow the flavors to meld.

Categories

Soup

Nutrition Facts
Serving Size 395.5g
Amount Per Serving
Calories
128
Calories from Fat
20
% Daily Value*
Total Fat
2.2g
3%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
448mg
19%
Potassium
378mg
11%
Total Carbohydrates
23.4g
8%
Dietary Fiber
6.3g
25%
Sugars
8.5g
Protein
5.2g
Vitamin A 92% Vitamin C 88%
Calcium 6% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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