By Tanisha Conley-Metcalf
Greek Vegetable Soup
3 steps
Prep:15minCook:45min
Soup! I love soup, stew what ever you want to call it. I will eat it winter, spring, summer, or fall. This soup is very delicious. A flavorful punch with a lemony kick.
Updated at: Thu, 17 Aug 2023 00:17:43 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
6
Low
Nutrition per serving
Calories186.3 kcal (9%)
Total Fat8.8 g (13%)
Carbs24.7 g (10%)
Sugars14.4 g (16%)
Protein8.2 g (16%)
Sodium717 mg (36%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbsolive oil
1 Tbspeanut oil
1onion
chopped
2green onions
chopped
1 poundGreen Beans
Chopped
1 packfrozen spinach
2 cupsvegetable broth
2 cupswater
6zucchini
diced
4yellow squash
diced
2 cupscelery
with leaves
4tomatoes
chopped
2 Tbslemon juice
1 Tbsoregano
3 Tbsbasil
fresh
2cloves garlic
chopped
1 teaspoonsalt
1 teaspoondill
1 teaspoononion powder
Instructions
Step 1
Add Oils to pot
Sauté onions, garlic, oregano until soft.
Step 2
Add Vegetable stock, water, and tomatoes. Cook for 8 - 10 minutes.
Step 3
Add green beans, spinach zucchini,squash celery, salt, dill, onion powder, lemon slices, basil, and lemon juice.
Notes
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