Vegetable Soup
80 mins (prep 20, cooking 60)
16 ingredients
6-8 servings
A low-fat veggie soup recipe which is nice on a winters night with some warmed crusty dinner rolls. I am not sure of US equivalent of can sizes, so I hope the 14 oz I have put where cans are needed are correct. Basically, just your average can size, not small and not fat, just normal size! Hope that makes sense!

Categories:  onions , seasonal , winter , easy , inexpensive , green~yellow-beans , <-4-hours , carrots , soups-&-stews , vegetable , time-to-make ,
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Serving Size (288.13 g)
Servings 6
Amount per Serving
Calories 17.97 Calories from Fat 1.44
% Daily Value *
Total Fat 0.16g 1.48%
Saturated Fat 0.03g 0.97%
Trans Fat 0.0g %
Cholesterol 0.07mg 0.15%
Sodium 35.29mg 8.82%
Total Carbohydrate 3.96g 7.91%
Dietary Fiber 1.16 g 27.79%
Sugars 0.87 g %
Protein 0.8g 9.55%
Vitamin A 182.52IU% Vitamin C 1.01mg%
Calcium 34.58mg% Iron 0.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, red, celery ribs, chopped tomatoes, cannellini beans, chili flakes