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Basic Vegetable Soup

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Ingredients
  Vegetables 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Stock 6 Cup (96 tbs)
Directions

1. Slice any of the vegetables listed below. Bring stock to a boil.
2. Add vegetables and simmer as indicated below. (When using more than one vegetable, add each according to the time indicated by its cooking requirements.) Season with salt.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 382 Calories from Fat 112

% Daily Value*

Total Fat 12 g19.2%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 14 mg4.7%

Sodium 4224.5 mg176%

Total Carbohydrates 30 g10.1%

Dietary Fiber 9 g36%

Sugars 0 g

Protein 39 g78.2%

Vitamin A 230.2% Vitamin C 41.3%

Calcium 9.9% Iron 12.7%

*Based on a 2000 Calorie diet

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Basic Vegetable Soup Recipe