Vegetable Soup

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Filed Under: Recipes
Last Reviewed 09/17/2014

Vegetable Soup

A Heart-Healthy Soup Recipe

  • 2 Tbsp. organic extra virgin olive oil
  • 1 medium onion, chopped
  • 1 cup shredded cabbage
  • 2 stalks celery, chopped
  • 10-oz. package sliced fresh mushrooms
  • 3 cloves garlic, shopped
  • 1 tsp. dried thyme
  • 1 bay leaf
  • ½ tsp. fresh or 1/8 tsp. dried rosemary
  • ½ tsp. fresh or 1/8 tsp. dried parsley
  • 1 tsp. honey
  • ¼ tsp. pepper
  • 1 Tbsp. gluten free Worcestershire sauce
  • 1 cup fresh or frozen corn
  • 4 cups low-sodium or reduced-sodium chicken broth
  • 1 (14.5oz.) can unsalted stewed tomatoes, undrained

In a large pot, heat oil over medium heat and lightly sauté all vegetables except corn till tender. Add seasonings, corn, broth, and tomatoes. Bring to a boil. Reduce heat to low and simmer 1 hour uncovered. Discard bay leaf before serving.

Makes 4 servings.

Nutrition Facts (per serving): Calories 161, Fat 8.5 g, Sodium 1,189 mg, Carbs 20.5 g, Fiber 4 g, Protein 6 g

See more heart-healthy soup recipes or search all heart-healthy recipes.

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