Carolinas HealthCare System
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Soups: Vegetable Soup


2 T. olive or canola oil
1 large carrot, sliced
2 stalks celery, sliced
1 medium onion, diced
6 C. reduced sodium chicken, beef, or vegetable stock
1 (16 oz.) can unsalted crushed tomatoes (can use diced)
1 (16 oz.) can garbanzo, kidney, or black beans (rinse liquid off)
1 (16 oz.) can green beans, drained
2 medium potatoes, 1/2 inch cubes
1 small rutabaga, 1/2 inch cubes
1/2 medium head cabbage, chopped
1 1/2 tsp. oregano
Pepper to taste


Sauté carrot, onion, and celery in oil over medium heat for 5 minutes in 5-6 qt. heavy pot. Add remaining ingredients and simmer 30 minutes. Add more stock if needed to thin.

Serves: 6

Exchanges or food group servings: 2 1/2 STARCH, 3 VEG, 1 FAT, 1 LEAN MEAT

Nutrients per serving: CALS 345; PROTEIN 16g; CARBS 53g; FIBER 13.7g; TOT FAT 8.2g; SAT FAT 1.5g; SODIUM 617mg

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