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Garden Vegetable Soup


Serving Size: 1-12 cups


2 Tablespoons extra virgin olive oil

2 medium yellow bell peppers, chopped

1 medium red bell peppers, chopped

1 large onion, chopped

3 celery ribs, chopped

3 carrots, sliced into coins

2 garlic cloves, minced

1 small head green cabbage (about 1 pound), chopped

2 cups fresh or frozen green beans

6 medium tomatoes, peeled, seeded and chopped or 1 can (28 oz.) no-salt-added tomatoes with liquid, cut up

10 cups low-sodium vegetable broth

2 teaspoons Italian seasoning

12 teaspoon salt

1 bay leaf

1 Tablespoon chopped fresh parsley or 1 tsp. dried parsley

Coarsely ground black pepper to taste


In a large wide-bottomed pot or Dutch oven, heat oil to medium heat. Add bell peppers, onions, celery, and carrots; sauté for approximately 5 to 6 minutes or until browned. Make room in the center for the garlic and sauté for 1 minute more.

Add the next 7 ingredients; bring to a boil; reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until veggies are tender. Remove the bay leaf. Add parsley and mix well. Top with black pepper if desired.

Nutritional information per serving:
118 calories 3g fat (0.5g saturated fat) 303mg sodium 19g carbohydrate 5g fiber 3g protein

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767