Cancer Institute A national cancer institute
designated cancer center

Vegetable Soup

Serves: 8
Serving Size:   215 calories, 3g fat , 32g carbs, 15g protein, 5mg chol, High fiber.

Add any combination of vegetables to suit your taste.

1 large onion, chopped

1 cup green beans
1 tablespoon butter or margarine 4-6 cups chicken or beef broth
1 sweet potato, peeled and diced 2 cups broccoli florets, chopped
2 white potatoes, peeled and diced 1 cup green peas
2 large carrots, peeled and diced ¼ teaspoon paprika
2 large zucchini, sliced salt and pepper to taste     

Cooking Instructions:


In a frying pan, cook onions in butter until translucent.   

2. In a large soup pot, combine onions with sweet potatoes, white potatoes, carrots, zucchini, and beans.
3. Add broth.
4. Bring to a boil. 
5. Reduce heat and simmer for about 30 minutes. 
6. Add broccoli, peas, and paprika 10 minutes before serving. 
7. Season to taste. The soup can be pureed in a blender or food processor if desired.        

Recipe from: The Cancer Survival Cookbook by Donna Weihofen, RD, MS & Christina Marino, MD, MPH

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