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Ready In:
50 minutes
Serves: 4
This traditional vegetable soup is a great way to use up any vegetables you have.
What you'll need
Measuring spoons
Measuring cups
Cutting board
Sharp knife
Large pot
Stovetop
Spatula or spoon
Ingredients
Serves 4
2 tablespoons Vegetable Oil
1 Onion chopped
4 cloves Garlic minced
2 teaspoons Cumin ground
1 teaspoon Coriander Seed ground
3 cups Vegetable Broth low-sodium
3 Carrots chopped
2 Red Potatoes medium, chopped
1 Zucchini chopped
1 Bell Pepper chopped
1 pound Okra fresh or frozen, chopped
1 Tomato large, chopped
1/2 teaspoon Salt
of Black Pepper ground, to taste
1/4 cup Cilantro fresh, chopped
Directions
1.In a large pot, heat oil over medium. Add onion and cook until soft, about 5 minutes.
2.Add garlic, cumin, and coriander. Cook for 1 minute.
3.Add stock, carrots, potatoes, zucchini, and bell pepper. Stir and bring to a boil. Reduce heat and simmer 15 to 20 minutes.
4.Stir in okra and tomato. Simmer until vegetables are tender, 5 to 10 minutes.
5.Season with salt and black pepper. Garnish with cilantro before serving.
Nutrition Facts
Serving Size 1.50 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 271 | ||
| % Daily Value* | ||
| Total Fat 9 g | 12% | |
| Saturated Fat 1 g | 5% | |
| Sodium 531 mg | 23% | |
| Total Carbohydrate 43 g | 16% | |
| Dietary Fiber 12 g | 43% | |
| Protein 10 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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