Goody Solomon’s Vegetable Soup


Goody Solomon is the executive editor of the Food Nutrition Health News Service in Washington, DC, for which she reports on government policies affecting food, nutrition and health. It is surprising to find that such a simple vegetable soup, as hers is, can pack in so much flavor. The tender vegetables impart a sweet yet complex taste. It’s ideal for lunch with good bread, as a potluck contribution or even as part of a celebratory feast. And it’s also a weight-loss aid. Eat this often, and you’ll not only be bowled over by its flavor, you’ll see waistline results.

  • ServingServings


  • 2 cups canned tomatoes, with juice
  • 2 parsnips
  • 1 large baking potato
  • 5 carrots
  • 1/4 head cabbage
  • 2 stalks celery
  • 1 medium-sized onion, peeled
  • 4 qts. vegetable stock
  • 1 large clove garlic
  • 4 sprigs parsley
  • 2 sprigs dill
  • 1/2 tsp. soy margarine per serving for garnish


  1. Cut vegetables into bite-sized pieces. Place vegetables and stock into large stockpot.
  2. To make bouquet garni, place garlic, parsley and dill in cheesecloth, and tie with string. Add to stockpot.
  3. Cook soup over medium-low heat for about 40 minutes, or until potatoes and carrots are soft. When done, remove bouquet garni, and discard.
  4. To serve, ladle soup portion into serving bowl, and garnish with 1/2 teaspoon margarine. Store remainder in refrigerator. To reheat, place serving portion in saucepan or microwavable container.

Nutrition Information

  • Serving Size: SERVES 12
  • Calories: 120
  • Carbohydrate Content: 24 g
  • Fat Content: 1 g
  • Fiber Content: 5 g
  • Protein Content: 3 g
  • Sodium Content: 760 mg
  • Sugar Content: 9 g