Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.

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