Tomato Vegetable Soup

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 1 tablespoon vegetabIe oil
  • 2 cups sliced mushrooms
  • 1 onion
  • 2 minced cloves of garlic
  • 1 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can stewed tomatoes
  • 4 cups water
  • 3/4 cups small shell pasta
  • 1 cup frozen baby lima beans
  • 1 cup frozen baby peas
  • 1/2 cup croutons

Method

In large saucepan, heat oil over medium heat; fry mushrooms, onion, garlic, herb seasoning, salt and pepper for 5 minutes. Add tomatoes and water; bring to boil.

Add pasta; reduce heat to medium and simmer for 5 minutes. Add lima beans; cook until hot, 3 minutes. Sprinkle with croutons.

Nutritional facts Per each of 6 servings: about

  • Sodium 443 mg
  • Protein 6 g
  • Calories 161.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 30 g

%RDI

  • Iron 18.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato Vegetable Soup

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