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Nutrition Facts

Serving Size1-1/2 cups
Amount Per Serving
% Daily Value
Total Fat 5.0g24%
 Saturated Fat 0.0g0%
 Trans Fat0.0%
Cholesterol 19mg
Sodium 269mg
Total Carbohydrate 25.0g53%
 Dietary Fiber 6.5g14%
 Sugars 8.8g19%
Protein 12.0g25%
Vitamin A6187.6%
Vitamin C10.3%
Prep Time
Cook Time
Total Time

10 min.

45 min.

55 min.



Quick Choose-a-Vegetable Soup

This speedy soup lends itself well to variation. Serve with a simple salad or crusty piece of bread. 


1 Tbsp oil
1 medium onion, chopped
3 cups vegetable or chicken broth
20 oz chopped frozen vegetables (California blend or a blend of broccoli, spinach, carrots and cauliflower)
1 small potato, peeled and chopped
1 cup skim milk
1/2 tsp dried herbs (tarragon, thyme, basil, savory, mace or nutmeg)
Black pepper to taste


Heat the oil in a Dutch oven or large saucepan over moderate heat and saute the onion for 2 minutes. Add the broth, frozen vegetables and chopped potato. Bring to a boil, reduce heat and simmer until the vegetables are very tender. Puree all or part of the mixture in a blender (to get a smooth or chunky consistency), and stir in the skim milk, herbs and pepper. Serve hot.