Carolinas HealthCare System
Cancer Care
Cancer Care Locations

Soups: Vegetable Soup

Ingredients

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

Directions

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

About Carolinas HealthCare System
Who We Are
Leadership
Community Benefit
Corporate Financial Information
Diversity and Inclusion
Annual Report
Foundation
Patient Links
Pay Your Bill
Hospital Pre-Registration
Patient Rights
Privacy Policy
Financial Assistance
Quality & Value Reports
Insurance
Careers
Join Carolinas HealthCare System
Physician Careers

For Employees
Carolinas Connect
Connect with Us
Watch Carolinas HealthCare on YoutubeFollow Carolinas HealthCare on TwitterLike Carolinas HealthCare on FacebookContact Carolinas HealthCareJoin Carolinas HealthCare on LinkedInGo to our mobile website.