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Spring Vegetable Soup

Enjoy this tasty soup with your favorite whole grain bread sandwich. The recipe doubles easily if you need to accommodate a large family or group.
Spring Vegetable Soup

Recipe Source: My Plate Kitchen


  • 1 tablespoon extra virgin olive oil
  • 1/4 red cabbage (medium head, about 2 cups, finely shredded)
  • 2 ripe tomatoes (medium, seeded and chopped)
  • 1/2 cup canned artichoke hearts (drained and chopped)
  • 1 cup green peas (frozen or fresh)
  • 2 1/2 cups vegetable juice (low-sodium)
  • 1 cup water
  • 2 teaspoons dried basil
  • salt and pepper (to taste, optional)


  1. In a large soup pot, heat oil over medium heat. Sauté cabbage, tomatoes, artichoke hearts and peas for 10 minutes.
  2. Add vegetable juice and water. Bring to a boil.
    Reduce heat, add basil and simmer for 10 minutes, or until all vegetables are tender and soup is piping hot. Add salt and pepper to taste.
  3. Serve in individual serving bowls.
  4. Refrigerate leftovers within 2 hours. 
Serving Size: 1/4 of recipe
Total Fat5 g
Saturated Fat1 g
Cholesterol0 mg
Sodium73 mg
Total Carbohydrate20 g
Dietary Fiber6 g
Total Sugars11 g
Added Sugars included0 g
Protein5 g
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