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10 Minute Veggie Soup 

From the Cool Fuel for Kids Cookbook

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Soups

Think Variety; Think Color: Red Yellow/Orange Green

Preparation time: 10 minutes; allow to rest for 5 minutes before serving

Serves: 6

Cups of Fruits and Vegetables per Serving: ½


  • 2 29-oz.cans low-sodium chicken broth
  • 1 14.5-oz. can diced tomatoes – no salt added
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ¾ cup macaroni, dry
  • 3 cups frozen mixed vegetables
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Combine chicken broth, diced tomatoes, basil, and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower, and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat.

Note: Pasta will not be cooked all the way through. Let soup sit for 5 minutes, and pasta will become soft. Soup will then be ready to serve.

From the Cool Fuel for Kids Cookbook

Credit: Recipe was developed for Produce for Better Health Foundation by Chef Mark Goodwin, CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 112 Carbohydrates: 21g
Total Fat: 0.5g Cholesterol: 3mg
Saturated Fat: 0.3g Dietary Fiber: 4g
% of Calories from Fat: 4% Sodium: 244mg
Protein: 6g  



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