Vegetable Soup for One
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Carrot, celery, potatoes, green beans, corn, and tomato simmered in vegetable broth for one bowl.
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 medium carrot peeled and chopped
- ¼ cup chopped celery
- 1 garlic clove minced
- ¼ teaspoon salt
- 1 small tomato chopped
- 2 small red potatoes diced
- ¼ cup green beans
- 2 tablespoons corn
- 1 cup low-sodium vegetable broth
- ⅛ teaspoon dried thyme
- ⅛ teaspoon black pepper
Equipment
- saucepan
Directions
- Heat the oil in a 1-quart saucepan over medium heat for 30 seconds. Add the onion, carrot, and celery and cook for 3 minutes. Stir in the garlic and salt and cook 1 minute more.
- Add the tomato, potatoes, green beans, corn, broth, thyme, and pepper. Bring to a boil, then cover and simmer on low for 20 minutes.
- Taste and season. If the soup is too thick, add a splash more broth.
Nutrition
Serving: 620g | Calories: 229kcal | Carbohydrates: 38g | Protein: 5.6g | Fat: 7.7g | Saturated Fat: 1.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1385mg | Potassium: 1073mg | Fiber: 7.1g | Sugar: 13g | Vitamin A: 11785IU | Vitamin C: 34mg | Calcium: 91mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); carrot counted as carrots, tomato counted as tomatoes, red potatoes counted as raw red potatoes (a small one 57 g). Brands and portions vary, so use it only as an approximation.