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Garden Harvest Soup
Source: dLife

Fresh summer vegetables and herbs give this soup a fresh flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 204.9
Total Carbs 35.3 g
Dietary Fiber 7.2 g
Sugars 11.9 g
Total Fat 5.0 g
Saturated Fat 0.7 g
Unsaturated Fat 1.0 g
Potassium 678.6 mg
Protein 6.2 g
Sodium 255.1 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 1 Starch , 1/2 Lean Meat
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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2 each  small onions
2 each  medium garlic cloves
1 tbsp  olive oil
2 each  medium carrots
1 each  medium red bell peppers
1 each  medium yellow bell peppers
2 cup  Corn, yellow, sweet, kernels, fresh
5 cup  low sodium vegetable broth
1 cup  fresh green beans
1 each  medium zucchini
1 each  Squash, summer, all types, fresh, medium
0 1/2 tsp  dried basil
0 1/2 tsp  oregano leaves
1 pinch  salt
1 pinch  black pepper
0.3333 cup  fat free milk
1 pinch  chopped parsley
  1. In a large pot, cook onions and garlic 5 minutes or until soft.
  2. Mix in carrots, bell peppers, and corn and cook 5 minutes.
  3. Mix in stock, green beans, zucchini, squash, basil, and oregano. Cook 15 minutes or until vegetables are soft.
  4. Sprinkle with salt and pepper.
  5. When ready to serve, mix in milk and top with parsley.

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