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Homemade Tomato Vegetable Soup

Delicious, completely vegetarian, vegan, vegetable soup made from scratch by my Hubby Ronald Hanyon.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Soup
Cuisine: Italian
Keyword: frugal, healthy recipes, recipes high in vitamin c, vitamin a, vitamin c
Servings: 10 servings
Calories: 45kcal
Author: Deborah Hanyon, MPH, RDN, ACE-CHC

Ingredients

  • 1 15 ounce can No-Salt Added Tomatoes diced
  • 1 Cup Carrots sliced
  • 1 cup Onion chopped
  • 1 cup Celery sliced
  • 4 cups water
  • 2 tbsp Vegetable Base Better Than Bouillon
  • 1 cup purple cabbage chopped
  • .5 16 oz package C&W Vegetables Don't need to thaw
  • salt and pepper to taste (we didn't use any and it tasted perfect)

Instructions

  • Slice carrots and celery
  • Chop onion and cabbage
  • Pour Water into large dutch oven or sauce pot
  • Add undrained tomatoes, carrots, celery, onion, cabbage, vegetable base and frozen vegetables to Stock Pot
  • Bring to boil and cook until vegetables are tender, about 90 minutes

Nutrition

Serving: 1cup | Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 482mg | Potassium: 192mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2685IU | Vitamin C: 10.8mg | Calcium: 29mg | Iron: 0.3mg