Quick Vegetable Soup

4.3

(3)

3 Reviews

3 Photos

Very good!

Submitted by Donna Cambre

Updated on January 14, 2022

3

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 small onion, chopped
½ cup sliced celery
3 (14.5 ounce) cans vegetable broth
1 (15 ounce) can whole potatoes, cubed
1 (14.5 ounce) can stewed tomatoes
½ teaspoon chopped fresh thyme
salt and ground black pepper to taste
1 (16 ounce) package frozen mixed vegetables
½ cup instant rice

Directions

Heat olive oil in a Dutch oven or heavy stockpot over medium heat; cook and stir onion and celery until tender, about 10 minutes. Add broth, potatoes, stewed tomatoes, thyme, salt, and pepper; bring to a boil. Mix vegetables and rice into broth mixture and simmer for 20 minutes.

Nutrition Facts (per serving)

287	Calories
5g	Fat
55g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 287
% Daily Value *
Total Fat 5g	7%
Saturated Fat 1g	4%
Sodium 1186mg	52%
Total Carbohydrate 55g	20%
Dietary Fiber 10g	36%
Total Sugars 9g
Protein 9g	18%
Vitamin C 27mg	30%
Calcium 109mg	8%
Iron 5mg	28%
Potassium 761mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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