Spring Vegetable Soup

Enjoy this tasty soup with your favorite whole-grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.

Servings: 4

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 Red Cabbage (Medium Head, About 2 Cups, Finely Shredded)
• 2 Ripe Tomatoes (Medium, Seeded, and Chopped)
• 1/2 Cup Canned Artichoke Hearts (Drained and Chopped)
• 1 Cup Green Peas (Frozen or Fresh)
• 2 1/2 Cups Vegetable Juice (Low-Sodium)
• 1 Cup Water
• 2 Teaspoons Dried Basil
• Salt and Pepper (To Taste)

Instructions

1. In a large soup pot, heat oil over medium heat. Saute cabbage, tomatoes, artichoke hearts, and peas for 10 minutes.
2. Add vegetable juice and water. Bring to a boil. Reduce heat, add basil, and simmer for 10 minutes, or until all vegetables are tender and the soup is piping hot.
3. Serve in individual serving bowls. Season to taste with salt and pepper.

Recipe & Photo by MyPlate. Please visit Spring Vegetable Soup for nutrition information.

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