lunch
Spring Vegetable Soup
Ingredients, directions and serving information for Spring Vegetable Soup.
Original recipe text is provided in English.
Servings: 4
Total time: 35 min
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 head red cabbage, finely shredded
- 2 medium ripe tomatoes, seeded and chopped
- 1/2 cup canned artichoke hearts, drained and chopped
- 1 cup green peas, frozen or fresh
- 2 1/2 cups low-sodium vegetable juice
- 1 cup water
- 2 teaspoons dried basil
- salt and pepper
Instructions
- Wash hands with soap and water.
- In large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
- Add vegetable juice and water. Bring to boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot.
- Serve in individual serving bowls. Season to taste with salt and pepper.
Source-reported nutrition per serving
serving Size1/4 of recipe
calories137 calories
protein5g
carbohydrate21g
fat4g
saturated Fat1g
fiber5g
sugar9g
sodium179mg
cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
