From the Pink Ribbon Diet book.

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Name: Simple Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 cup Olive oil; 1 cup Red onion chopped; 1 cup Broccoli chopped, fresh or frozen; 1 cup Carrots chopped, 2 medium; 4 cups Baby spinach or 2/3 cup thawed frozen chopped; 1 can Tomatoes crushed, 28 oz can; 6 cups Water or vegetable broth; 1 1/2 lbs Baking potatoes unpeeled and cubed, about 4 cups; Salt & pepper

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INGREDIENTS

1/2 cup Olive oil
1 cup Red onion ; chopped
1 cup Broccoli ; chopped, fresh or frozen
1 cup Carrots ; chopped, 2 medium
4 cups Baby spinach ; or 2/3 cup thawed frozen chopped
1 can Tomatoes ; crushed, 28 oz can
6 cups Water ; or vegetable broth
1 1/2 lbs Baking potatoes ; unpeeled and cubed, about 4 cups
Salt & pepper

INSTRUCTIONS

Heat the olive oil in a soup pot over medium-low heat. Add the onion, season with salt and pepper, and cook for 10 minutes. Stir in broccoli, carrots, and spinach and season with salt and pepper. Cook until the vegetables are tender, about 25 to 30 minutes.

Add the tomatoes and vegetable broth. Cover and bring the soup to a boil over medium-high heat. Add the potatoes and reduce the heat slightly. Partially cover and simmer until the potatoes are tender, 10 to 15 minutes.

NOTES

Each serving is about 3 cups each.

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Nutrition

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Serving Size: 1 Serving (1641g)
Recipe Makes: 4 Servings

Calories: 694
Calories from Fat: 67 (10%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 100263.4mg		3457 %
Potassium 4923.7mg		130 %
Total Carbohydrate 87.8g		26 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 80.8g
Protein 71.6g		102 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 694

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