Ingredients
1 tablespoon extra virgin olive oil
1/4 head of red cabbage (about 2 cups
finely shredded)
2 ripe tomatoes (medium
seeded and chopped)
1/2 cup canned artichoke hearts (drained and chopped)
1 cup green peas (frozen or fresh)
2 1/2 cups vegetable juice (low-sodium)
1 cup water
2 teaspoons dried basil
salt and pepper (freshly ground black pepper
optional
to taste)
Steps
Wash hands with soap and water.
In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
Add vegetable juice and water. Bring to boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
Serve in individual serving bowls. Season to taste with salt and pepper.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 136 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 73 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Total Sugars | 11 g |
| Added Sugars included | 0 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 75 mg |
| Iron | 3 mg |
| Potassium | 726 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Spring Vegetable Soup. Recipe source: American Institute for Cancer Research. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.