Spring Vegetable Soup
En Español
Serving Size: 1/4 of recipe
Yield: 4 servings
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Ingredients:
1 Tablespoon extra virgin olive oil
1/4 medium head red cabbage, (about 2 cups), finely shredded
2 medium ripe tomatoes, seeded and chopped
1/2 cup canned artichoke hearts, drained and chopped
1 cup frozen or fresh green peas
2 1/2 cups low-sodium tomato or vegetable juice
1 cup water
2 teaspoons dried basil
Salt and freshly ground black pepper, to taste |
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Instructions:
1. In large soup pot, heat oil over medium heat. Saute cabbage, tomatoes, artichoke hearts and peas for 10 minutes.
2. Add tomato juice and water. Bring to boil. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
3. Serve in individual serving bowls. Season to taste with salt and pepper. |
Cost:
Per Recipe: $ 3.13
Per Serving: $ 0.78 |
Source:
Adapted from:
American Institute for Cancer Research: Recipe Corner
Author:
American Institute for Cancer Research
http://www.aicr.org |
Categories:
General Healthy Eating
Eat Less Saturated Fats, Trans Fats and Cholesterol
Eat More Fruits and Vegetables
General
Older Adults
Vegetarian
Stovetop/Hot Plate
Soups/Stews
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