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Summer Vegetable Soup With Basil

fast.cook's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Zucchini 3 , chopped
  Carrots 4 , peeled and chopped
  Onions 2 Medium, chopped
  Green beans 3 Cup (48 tbs)
  Leeks 4 , chopped (Use White Part Only)
  Celery ribs 3 , chopped
  Potatoes 3 , peeled and diced
  Tomatoes 3 , peeled, seeded and chopped
  Shelled lima beans 2 Cup (32 tbs)
  Chicken stock 4 Cup (64 tbs)
  Water 4 Cup (64 tbs)
  Chopped thyme 1⁄2 Teaspoon
  Spinach 2 Cup (32 tbs), julienned
  Basil sauce 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Put oil in soup kettle.
When hot, add the vegetables except spinach and stir well.
Add the chicken stock and water to cover vegetables.
Add salt, pepper, and thyme.
Bring to a boil.
Half-cover with a lid.
Simmer 30-40 minutes or until vegetables are barely tender.
Stir in spinach.
It will cook in 1-2 minutes.
Taste and rectify seasoning.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Summer, Quick
Ingredient: 
Vegetable

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2914 Calories from Fat 670

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 12.4 g62.2%

Trans Fat 0 g

Cholesterol 28.8 mg9.6%

Sodium 2485.6 mg103.6%

Total Carbohydrates 495 g165%

Dietary Fiber 89.4 g357.4%

Sugars 124.5 g

Protein 101 g202.2%

Vitamin A 1420.4% Vitamin C 912.3%

Calcium 129.2% Iron 263.1%

*Based on a 2000 Calorie diet

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Summer Vegetable Soup With Basil Recipe