Spring Vegetable Soup

This light, fiber-rich soup is packed with antioxidant-rich spring vegetables and uses a low-sodium base to keep it heart-healthy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tablespoon extra virgin olive oil · 119 kcal in the whole recipe
• 1/4 head of red cabbage, finely shredded (about 2 cups) · 45 kcal in the whole recipe
• 2 medium ripe tomatoes, seeded and chopped · 64 kcal in the whole recipe
• 1/2 cup canned artichoke hearts, drained and chopped · 42 kcal in the whole recipe
• 1 cup green peas, frozen or fresh · 115 kcal in the whole recipe
• 2 1/2 cups low-sodium vegetable juice · 158 kcal in the whole recipe
• 1 cup water
• 2 teaspoons dried basil · 4 kcal in the whole recipe
• salt and pepper to taste

Method

1. Heat the olive oil in a large soup pot over medium heat.

   

2. Add the shredded cabbage, chopped tomatoes, artichoke hearts, and peas, then sauté for 10 minutes until softened.

   

3. Pour in the vegetable juice and water, and bring the mixture to a boil.

   

4. Reduce the heat to low, stir in the dried basil, and simmer for 10 minutes until all the vegetables are tender.

   

5. Season with salt and pepper to taste, then ladle into bowls and serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.