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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mixed Vegetable Soup

Source: dLife

Cabbage, celery, carrots, and parsnip give this vegetable soup its tasty flavor.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	140.1

Total Carbs	22.7 g

Dietary Fiber	7.6 g

Sugars	10.8 g

Total Fat	4.0 g

Saturated Fat	0.6 g

Unsaturated Fat	0.5 g

Potassium	651.0 mg

Protein	6.2 g

Sodium	556.6 mg

Dietary Exchanges 4.0 Fat, 3.9 Vegetables, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each medium head cabbage 1.0
1 pinch black pepper 2.0
2 tbsp olive oil 4.0
4 cup sliced carrots 3.0
3 cup fresh chopped celery 1.0
1 cup fresh sliced parsnip 6.25
6 1/4 cup low sodium chicken broth 2.0
2 cup chopped zucchini 1.0
1 each medium red bell peppers 20.0
20 oz fresh cauliflower florets 2.0
2 each fresh tomatoes 0.5
0 1/2 tsp fresh thyme 2.0
2 tbsp chopped parsley 1.0
1 pinch salt

Directions

Using sharp knife, slice cabbage quarters into thin strips across leaves.
In large pan heat oil over medium. Add cabbage, carrots, celery, and parsnips and cook uncovered 10 - 15 minutes, stirring frequently.
Add broth and bring to boil. Skim off any foam from surface.
Add zucchini, pepper, cauliflower, tomatoes, herbs. Season with salt and pepper to taste. Bring to boil for 1 minute.
Reduce heat to low, cover pan, simmer 15 - 20 minutes until vegetables are tender.
Serve hot.