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Stanford Health Care

Vegetable Soup

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  8

Per Serving:  215 calories, 3g fat, 32g carbs, 15g protein, 5mg chol, High fiber

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet), Vegetables must be well-cooked, & NO PEPPER after cooking is complete.

Add any combination of vegetables to suit your taste.

Ingredients:

1 large onion, chopped

1 tablespoon butter or margarine

1 sweet potato, peeled and diced

2 white potatoes, peeled and diced

2 large carrots, peeled and diced

2 large zucchini, sliced

1 cup green beans

4-6 cups chicken or beef broth

2 cups broccoli florets, chopped

1 cup green peas

¼ teaspoon paprika

Salt and pepper to taste

Cooking Directions:

  1. 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