Very Veggie Tomato Soup
I created this recipe when I had lots of veggies left over from veggies and dip and leftover tomatoes and onions from the burgers and dogs. I had cerlery, carrots, cucumbers and red peppers. You can use any vegetables you have available.
Ingredients
8 cups fresh vegetables
3 cups vegetable broth28 ounces plum tomatoes
3 teaspoons salt2 teaspoons ground black pepper1/2 cup milk
Directions
In 5 quart sauce pan add vegetables, broth and tomatoes. Add water until vegetables are covered. Bring to a boil. Reduce heat to medium low and cook, covered for 1.5 hours. Add salt and pepper. Stir well.
Remove from heat and blend, using a blender or an immersion blender, until smooth. Add milk and stir well. Simmer on low for 15 minutes.
Nutrition FactsServings: 8Amount per serving Calories 71Total Fat 1.6g 2%Saturated Fat 0.6g 3%Cholesterol 1mg 0%Sodium 1211mg 53%Total Carbohydrate 10.8g 4%Dietary Fiber 2.5g 9%Total Sugars 6.3g Protein 4.9g Vitamin D 0mcg 0%Calcium 37mg 3%Iron 1mg 5%Potassium 295mg 6%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.