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Vegetable Soup

6 servings


High Fibre Vegetarian

Nutritional Facts Per Serving

8.5 g
28.5 g
7.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 191
  • Fat 4.8 g
    • Saturated   2.6 g
    • + Trans 
  • Cholesterol 10 mg
  • Sodium   1204 mg
  • Carbohydrate 28.5 g
    • Fibre   7.8 g
    • Sugars  
  • Protein 8.5 g
    • Vitamin A 43 %
    • Vitamin C 23 %
    • Calcium 7 %
    • Iron 17 %


Melt the butter in a large pot set over medium heat. Add the next seven ingredients and cook until the onions are translucent, about 5 to 6 minutes. Add the stock, bring to a simmer, and simmer 15 minutes. Add the beans, corn, asparagus and chard or spinach and simmer until the asparagus is bright green and tender, about 4 to 5 minutes. Season with salt and pepper and serve.

Options: If you like the taste of beef stock, use it to make this soup instead of chicken or vegetable stock.You can also add a cup or two of cooked and cubed beef, chicken, or turkey to the soup after adding the stock. Instead of white kidney beans, use another type of legume in this soup, such as chickpeas or black beans.

Serving Suggestions

Make a soup and sandwich meal by serving this soup with one of the tasty sandwiches sold in our deli. Or, try one of the delicious recipes found in our website collection, such as BLT Cheddar Scones, Curried Tuna Salad Sandwich, or Hot Corned Beef Sandwiches on Rye Bread.

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