Tracie'S Vegetable Soup
Ingredients
- 6 c. water ⓘ
- 3 tsp. lemon juice ⓘ
- 1 1/2 tsp. dried basil ⓘ
- 3/4 tsp. black pepper ⓘ
- 3 beef or chicken bouillon cubes ⓘ
- 2 small bay leaves ⓘ
- 1 large onion, chopped ⓘ
- 3 (16 oz.) cans stewed tomatoes ⓘ
- 5 c. chopped vegetables (celery, carrots, broccoli, cauliflower and cabbage) ⓘ
- 2 c. fresh spinach or kale (optional) ⓘ
- green beans ⓘ
- mushrooms ⓘ
Instructions
- Combine water, lemon juice, basil, pepper, bouillon cubes, bay leaves and onion in Dutch oven.
- Bring to a boil, reduce heat, cover and simmer for about an hour.
- Stir in tomatoes and vegetables.
- Heat to boiling, reduce heat, cover and simmer for 2 hours or until vegetables are tender.
- Sprinkle soup with spinach or kale and simmer 5 minutes.
- Remove bay leaves.
- You may also add cooked rice, potatoes or pasta to make this soup a meal.
Nutrition & Diet Analysis (per serving)
387
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).