Preparation Time:5 minutes
Cook Time:10 minutes

15-Minute Garden Vegetable Soup

Heat oil in a Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir 2 minutes. Add carrots, broccoli and mushrooms. Cook and stir 5 minutes.

Stir in 1 1/2 cups water, broth, basil, garlic, pepper and bouillon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Stir in spinach to wilt. Serve immediately.

Nutrition Facts
Serving Size 1
Amount Per Serving
Calories 75Calories from Fat 32
% Daily Value*
Total Fat 4g6%
Saturated Fat 0.57g3%
Cholesterol 0.12mg0%
Sodium 496mg21%
Potassium 247mg 
Total Carbohydrate 8g3%
Dietary Fiber 2g7%
Sugars 3g 
Protein 3g 
Vitamin A 122%
Vitamin C 41%
Calcium 4%
Iron 5%
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.