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Vegetable Soup 2

Vegetable Soup
Vegetable Soup
This recipe is courtesy of Penn State University Extension Service.


1 tsp. oil (canola, sunflower, olive, etc.)

1/2 c. chopped onion

1 clove garlic, chopped

4 c. chicken broth (reduced sodium)

2 (16-ounce) cans diced tomatoes (reduced sodium or no salt added)

1/3 c. pasta (small shells or elbows)

1/2 c. parsley (or about 2 Tbsp. dried parsley)

2 c. chopped broccoli

2 c. sliced carrots

2 c. sliced celery

Salt and pepper to taste

2 Tbsp. grated Parmesan cheese (optional)


Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion is soft, about two minutes. Add the chicken broth, tomatoes and parsley to the saucepan. Bring the liquid to a boil, add remaining ingredients and cook for about 10 minutes, until the pasta and vegetables are tender.

Makes eight servings, about 1 1/4 cups per serving. Each serving has 100 calories, 2 grams (g) of fat, 18 g of carbohydrate, 6 g of protein, 4 g of fiber and 340 milligrams of sodium.

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