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Vegetable Soup Using Chicken Broth

Microwaverina's picture
Ingredients
  Chicken broth 2 Cup (32 tbs)
  Onion 1 Small, sliced
  Carrot 1 , thinly sliced
  Potato 1 Medium, cut into 1/2 inch cubes
  Celery stalks 2 , thinly sliced
  Finely chopped parsley 1 Tablespoon
  Dried basil leaves 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Tomato 1 Small, peeled, seeded, and chopped
  Frozen cut green beans 1⁄2 Cup (8 tbs), thawed
  Frozen peas 1⁄2 Cup (8 tbs), thawed
  Frozen cauliflower 1⁄2 Cup (8 tbs), thawed and cut up
  Torn lettuce leaves/Torn spinach leaves 1 Cup (16 tbs)
Directions

1. Combine broth, onion, carrot, potato, celery, parsley, basil, and salt in a 3-quart glass casserole. Cover. Microwave at Time Cook (power level 10) for 7 minutes, and then Time Cook (power level 7) for 12 minutes.
2. Add remaining ingredients. Cover. Microwave at Time Cook (power level 7) f°r 5 to 8 minutes, or until all vegetables are tender.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 359 Calories from Fat 11

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1923.5 mg80.1%

Total Carbohydrates 76 g25.4%

Dietary Fiber 17.6 g70.2%

Sugars 21.7 g

Protein 15 g30.7%

Vitamin A 341.3% Vitamin C 211.2%

Calcium 25% Iron 33.1%

*Based on a 2000 Calorie diet

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Vegetable Soup Using Chicken Broth Recipe