Just-picked garden flavor makes this hearty vegetable soup a summer staple for Anna Minegar in Zolfo Springs, Florida. “It warms the soul,” she explains.
Ingredients For Cheese-Topped Vegetable Soup Recipe
1 can Italian stewed tomatoes
1.5 cup Water
1 can Whole kernel corn, drained
0.75 cup Chopped sweet red pepper
0.6666666666666665 cup Chopped Red Onion
0.6666666666666665 cup Chopped Green Pepper
0.25 cup Minced Fresh Basil
1 Garlic Clove, Minced
0.5 teaspoon Salt
0.25 teaspoon Pepper
0.5 cup Salad croutons
0.25 cup Shredded Part Skim Mozzarella Cheese
Nutrition value
42
calories per serving
2 g Fat3 g Protein3 g Carbs3 g FiberOther
Current Totals
2 g Fat
3 g Protein
3 g Carbs
3 g Fiber
MacroNutrients
Carbs
3 g
Protein
3 g
Fiber
3 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
77 mg
Iron
1 mg
Vitamin A
375 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
58 mcg
Vitamin B12
0 mcg
Vitamin C
74 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
32 mg
Manganese
0 mg
Phosphorus
56 mg
Selenium
4 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
