Contributed By: DCC
Debbie Allen, RD
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Kids can help make it
Kids can help make it
Meal Type: Soups & Stews
Ingredients
5 cups Canned vegetable or chicken stock
3 Carrots, sliced into rounds
4 stalks Celery, chopped
1 Large potato, peeled and diced
3 Zucchinis, diced
1 cup Cauliflower
3 Plum tomatoes, diced (or one 4 ounce can)
1/2 cup Shelled peas (fresh or frozen)
1/2 cup Corn kernels (fresh or frozen)
1/2 cup Elbow macaroni, optional
Preparation
Place stock in large pot. Add carrots, celery, potatoes, zucchini, cauliflower, tomatoes.
Bring to a boil, reduce heat, partially cover and simmer for 20 minutes.
Add peas, corn and macaroni. Then simmer for 10 minutes more.
Cook's Notes
Send soup to school in an insulated thermos.
*Nutrition Information is based on 5 servings, and recipe analysis uses low-sodium chicken broth and macaroni.
Nutrition Information
Calories: 141
;
Total Fat: 1g
;
Saturated Fat: 0 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 27 g
;
Protein: 8 g
;
Vitamin A: 9945 IU
;
Vitamin C: 50 mg
;
Calcium: 70 mg
;
Sodium: 450 mg
;
Iron: 2 mg
;
Fiber: 7 g