Ten Minute Veggie Soup

Diet and nutrition Diet and meal planning Plant-based diet Low-fat diet CKD diet

Quick and easy 10-minute veggie soup packed with nutritious vegetables—perfect for a healthy, comforting meal.

Meal Type Dinner , Main course , Quick , Soup

Diets Dairy free , Low calorie , Low carb , Low phosphorus , Low protein , Low sodium

Ingredients

Yield: Yield
Serves 6

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

Recipe brought to you by: fruitsandveggies.org

Directions

Prep: 20 min, Cook: 6 min, Total: 26 min

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.

RECIPE 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.

Nutritional Information

Calories: 140
Carbohydrates: 24.1 g
- Dietary Fiber: 4.2 g
- Total Sugars: 6.5 g
Protein: 7.8 g
Total Fat: 1.5 g
- Saturated Fat: 0.6 g
- Trans Fat 0 g
Sodium: 242 mg
Potassium: 507 mg
Calcium: 25 mg
Phosphorus: 70 mg

These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.