Veggie Tomato Soup

Flavorful soup sure to please! A great way to enjoy eating more vegetables!

Ingredients

Chopped onion 1⁄2 cup
Chopped green pepper 1⁄2 cup
Chopped celery 1 cup
Diced garlic 1 Tbsp
Olive oil 1 Tbsp
Vegetable broth (unsalted) 32 oz
Can diced tomatoes (No Salt Added) 14.5 oz
Dried cilantro (or 2 Tbsp fresh chopped cilantro) 2 tsp
Dried basil (or 1 Tbsp fresh chopped basil) 1 tsp
Salt 1⁄4 tsp
Bay leaf 1
Package frozen mixed vegetables (about 2 cups) 10 oz
Parmesan Cheese 6 Tbsp

Prep Time

45 minutes

Servings

Makes 6 servings

Nutrition Facts

Per Serving (6): 126 calories; 5 g fat; 2 g saturated fat; 14 g carbohydrates; 8 g protein; 4 g fiber; 4 mg cholesterol; 286 mg sodium; 128 mg calcium

Directions

Chop onion, peppers, celery, and garlic.
Heat olive oil in a medium stockpot; add onion, peppers, celery, and garlic; saute 2-3 minutes.
Add vegetable broth, diced tomatoes, cilantro, basil, salt, and bay leaf.
Cook on medium heat for 10 minutes.
Add mixed vegetables and cook on low heat for 10-15 minutes or until vegetables are tender.
Sprinkle with Parmesan Cheese before serving.

Cook's notes

This soup is low in sodium, cholesterol, and calories making it a perfect heart-healthy dish. Fresh herbs and roasted garlic deepen the flavor.