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Vegetable Soup

Heart.Foods's picture
Ingredients
  Peeled diced potatoes 2 Cup (32 tbs)
  Diced carrots 1 Cup (16 tbs)
  Diced celery 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Shredded cabbage 3 Cup (48 tbs)
  Canned no salt added tomato paste 6 Ounce (1 Can)
  Thyme 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Homemade beef broth/Commercial low-sodium variety 6 Cup (96 tbs)
  Chopped parsley 1⁄3 Cup (5.33 tbs)
Directions

Combine all ingredients except parsley in a large stockpot.
Bring to boil, reduce heat and simmer 20 minutes, or until vegetables are tender.
Remove 3 cups vegetables and broth and puree in a blender or the work bowl of a food processor fitted with a metal blade.
Return puree to pot, add parsley and reheat.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Vegetable

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 771 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4954.3 mg206.4%

Total Carbohydrates 153 g51.2%

Dietary Fiber 24.9 g99.8%

Sugars 21.9 g

Protein 34 g68.8%

Vitamin A 464.3% Vitamin C 202.6%

Calcium 33.7% Iron 34.7%

*Based on a 2000 Calorie diet

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Vegetable Soup Recipe