Spring Vegetable Soup

By 30 Minutes or Less
This soup is a quick fix for lunch or appetizer!

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  • Prep Time: 30


Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/3
Think Variety; Think Color: Red, White, Green


1 Tbsp Extra virgin olive oil

2 cups Red cabbage, finely shredded

2 medium ripe tomatoes, seeded and chopped 

1/2 cup Artichoke hearts, canned, drained and chopped

1 cup Green peas, frozen or fresh

1 cup Water

2 tsp Basil, dried

Salt and freshly ground black pepper to taste 


1. In large soup pot, heat oil over medium heat.

2. Saute cabbage, tomatoes, artichoke hearts and peas for 10 minutes. 

3. Add tomato juice and water. Bring to a boil. 

4. Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and         soup is piping hot. 

5. Serve in individual serving bowls. Season to taste with salt and pepper.  


Nutritional Information

  • Calories:    140
  • Carbohydrates:    21g
  • Total Fat:    4g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    26%
  • Sodium:    230 mg
  • Protein:    5g
  • Recipe Credit
  • Courtesy of the American Institute for Cancer Research



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