Garden State Vegetable Soup

Ingredients

• 2 quarts chicken stock

• 1 tablespoon olive oil

• 1 white onion, peeled and diced

• 1 carrot, peeled and diced

• 1 turnip, peeled and diced

• 1 parsnip, peeled and diced

• ¼ rutabaga, peeled and diced

• 3 cloves garlic, minced

• 2 shallots, minced

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• ½ teaspoon dried dried basil

• 1 tablespoon fresh herbs like rosemary, thyme and oregano, chopped (optional)

• 2 stalks celery, diced

• 1 beefsteak tomato, diced

• 2 leeks, diced

• 1 small zucchini, diced

• 1 small yellow squash, diced

• 1 cup corn kernels, preferably fresh

• 1 cup sliced white mushrooms

• 8 ounces fresh spinach

• 1 teaspoon salt

• Freshly cracked black pepper to taste

• Dash of Worcestershire sauce

• Dash of Tabasco

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Ingredient Substitution Guide

Nutritional Information

Nutritional analysis per serving

46 grams carbs; 10 milligrams cholesterol; 286 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 8 grams fiber; 929 milligrams sodium; 14 grams protein; 15 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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