You are here

Vegetable Shell Soup

admin's picture
Ingredients
  Butter 3 Tablespoon
  Onions 3 Medium, diced small
  Celery stalks 3 , diced small
  Herbes de provence 1 Teaspoon
  Carrots 4 , pared and diced small
  Turnip 1⁄2 , peeled and diced small
  Thyme 1⁄2 Teaspoon
  Basil leaf 1⁄2 Teaspoon
  Potatoes 3 Large, peeled and diced small
  Chicken stock 8 Cup (128 tbs), heated
  Bay leaves 2
  Tomato paste 4 Tablespoon
  Small shell noodles 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Heat butter in large saucepan over medium heat. Add onions, celery and herbes de Provence; season well. Cover and cook 15 minutes over low heat.
Stir in carrots, turnip, thyme and basil; season to taste. Mix well, cover and continue cooking 5 minutes.
Add potatoes, chicken stock, bay leaves and tomato paste. Mix and bring to boil.
Add noodles and cook, partly covered, 15 minutes over medium-high heat. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.416665
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2595 Calories from Fat 594

% Daily Value*

Total Fat 67 g103.6%

Saturated Fat 31.4 g156.8%

Trans Fat 0.1 g

Cholesterol 248.4 mg82.8%

Sodium 3866.2 mg161.1%

Total Carbohydrates 419 g139.7%

Dietary Fiber 47.2 g188.8%

Sugars 89.1 g

Protein 96 g192.4%

Vitamin A 877.4% Vitamin C 459.6%

Calcium 55.7% Iron 104.4%

*Based on a 2000 Calorie diet

0 Comments

Vegetable Shell Soup Recipe