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Herbed Vegetable Soup

Rated as 4 out of 5 Stars

"'You'll get garden-fresh flavor in every spoonful of this satisfying soup,' confirms Carol Jean Lopez pf Westwood, Massachusetts. 'Basil and rosemary accent the veggies nicely.'"
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30 m servings
Original recipe yields 8 servings


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  1. In a large saucepan, combine the cabbage, beans, celery, carrots, zucchini, onion and tomato juice; bring to a boil. Reduce heat; cover and cook for 15 minutes or until vegetables are tender. Add the bouillon, seasoning blend, basil and rosemary; bring to a boil. Reduce heat; cover and simmer for 10 minutes.


  • Nutritional Analysis: One serving (1 cup) equals 66 calories, 0.55 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 493 mg sodium, 13 g carbohydrate, 5 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.


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Can't believe that this has not been reviewed before now. This is a very good mixture (especially if you love soups like we do). I did cut back on tomato juice because I don't care for too muc...