Murdock Recipe: Vegetable Soup

By Frank Bruni

Published March 5, 2011

Total Time
About 10 minutes
Rating
4(22)
Comments
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Ingredients

Yield:Serves 4

  • 1 quart organic vegetable broth

  • 4 cups diced vegetables, like: ½ yellow onion,

  • 1 medium carrot, large handful kale leaves

  • 1 medium zucchini

  • 1 medium tomato

  • 1 handful spinach

  • 1 handful green beans

  • 2 tablespoons chopped fresh herbs, like basil and Italian parsley

  • Freshly ground black pepper

  • sea salt, to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

22 grams carbs; 95 calories; 4 grams fiber; 1123 milligrams sodium; 3 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium soup pot, heat broth to a boil, then reduce to simmer.

  2. Step 2

    Add onion and carrots and simmer covered for 2 minutes. Add remaining vegetables and simmer until just tender.

  3. Step 3

    Add fresh herbs and salt and pepper, to taste.

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Ratings

4 out of 5
22 user ratings
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Comments

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April

I’m going to try this, Frank Bruni, because I like your writing ;)

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