'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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Recipe Summary test

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

60 calories; protein 2.6g; carbohydrates 13.1g; fat 0.3g; cholesterol 0.1mg; sodium 373.5mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
09/22/2010
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 much of it and felt it detracted from the flavor. I substituted chicken broth and also added some hot pepper flakes. Read More
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