Research shows that 90 percent of Americans don't eat the recommended daily servings of vegetables. Canned vegetables can easily help you meet your veggie needs. Toss corn, green beans, diced tomatoes, carrots, or any other canned veggies stashed in your pantry into your next vegetable soup.

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Ingredients

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Directions

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  • Heat olive oil in a large stockpot over medium heat. Add onion and next 3 ingredients and wait until onions begin to soften and become translucent (about 5 to 7 minutes). Add potatoes and carrots and cook for 5 more minutes.

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  • Add broth and tomatoes, scraping bottom of pan with a wooden spoon to loosen any brown bits. Increase to high heat and bring to a simmer. Once simmering, stir in remaining ingredients. Reduce the heat to low and simmer for 25 to 30 minutes or until vegetables are tender.

Tips

Recipe by Holley Grainger, nutrition expert and owner of Holley Grainger Nutrition.

Nutrition Facts

115 calories; 1 g total fat; 0 g saturated fat; 482 mg sodium. 24 g carbohydrates; 4 g fiber; 6 g sugar; 4 g protein;

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