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Mixed Vegetable Soup
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1 Fat , 4 Vegetables , 1 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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1 each  medium head cabbage
1 pinch  black pepper
2 tbsp  olive oil
4 cup  sliced carrots
3 cup  fresh chopped celery
1 cup  fresh sliced parsnip
6 1/4 cup  low sodium chicken broth
2 cup  chopped zucchini
1 each  medium red bell peppers
20 oz  fresh cauliflower florets
2 each  fresh tomatoes
0 1/2 tsp  fresh thyme
2 tbsp  chopped parsley
1 pinch  salt
  1. Using sharp knife, slice cabbage quarters into thin strips across leaves.
  2. In large pan heat oil over medium. Add cabbage, carrots, celery, and parsnips and cook uncovered 10 - 15 minutes, stirring frequently.
  3. Add broth and bring to boil. Skim off any foam from surface.
  4. Add zucchini, pepper, cauliflower, tomatoes, herbs. Season with salt and pepper to taste. Bring to boil for 1 minute.
  5. Reduce heat to low, cover pan, simmer 15 - 20 minutes until vegetables are tender.
  6. Serve hot.

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