Vegetable Soup

by Dr. Stephen Sinatra
Filed Under: Recipes
Last Reviewed 02/06/2014

A Heart-Healthy Soup Recipe

  • 2 Tbsp. 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. dried rosemary
  • ½ tsp. dried parsley
  • 1 tsp. honey
  • ¼ tsp. pepper
  • 1 Tbsp. 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 210, Fat 9 g, Sodium 190 mg, Carbs 28 g, Fiber 5 g, Protein 8 g

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

Related Articles & Categories
Enjoy What You've Just Read?

Get it delivered to your inbox! Signup for E-News and you'll get great content like you've just read along with other great tips and guides from Dr. Sinatra!