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Tomato and Vegetable Soup


You can mix and match any of the vegetables you have on hand in the herbs, onion, garlic, broth and stewed tomatoes as the base stock. You can also substitute vegetable broth and make it a vegetarian recipe.

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Rate this recipe 4.4/5 (19 Votes)


  • 1 tablespoon basil
  • 1-2 teaspoons of oregano
  • 1/2 cup finely chopped fresh parsley
  • 1 large chopped onion
  • 3-5 cloves of crushed garlic
  • 2 tablespoons or grapeseed or canola oil
  • 1 cup each of sliced carrots, chopped celery, sliced zucchini, chopped cabbage and chopped spinach
  • 1 14 oz can of corn
  • 6-8 cups of chicken broth
  • 2 14 oz cans of stewed or diced tomatoes
  • 1 teaspoon of salt and pepper to taste
  • 1 14 oz can of green beans (drained)


Preparation time 30mins
Cooking time 55mins
Adapted from


Step 1

Saute basil, oregano, chopped onion, and crushed garlic in grapeseed or canola oil. Add sliced carrots, chopped celery and fresh parsley and saute lightly. When onions and celery are transluscent, add chicken broth and stewed or diced tomatoes. Add salt and pepper to taste. Simmer about 15 minutes. Add chopped cabbage, drained green beans, sliced small zucchini, corn and cook another 5 minutes. Add chopped fresh spinach leaves and heat to a boil.

Nutritional Info

Servings Per Recipe: 14
Amount Per Serving
Calories: 60.3
Total Fat: 2.4 g
Cholesterol: 2.1 mg
Sodium: 754.6 mg
Total Carbs: 9.5 g
Dietary Fiber: 2.1 g
Protein: 1.9 g


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