Baby Vegetable Soup
|Green onions||8 , ends trimmed|
|Fresh thyme leaves/1 teaspoon dry thyme leaves||1 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Regular-strength chicken broth||1 Quart|
|Thin skinned potatoes/3 1/2 cups 1-inch chunks thin-skinned potatoes||1 Pound (12 Small Sized, About 1 1/2 Inch In Diameter)|
|Baby carrots/1 1/2 cups thinly sliced carrots||1⁄3 Pound, ends trimmed (Without Tops, About 4 Inch Long)|
Thinly slice green and white parts of onions separately.
In a 3- to 4-quart pan over medium heat, stir white part of onions, thyme, and lemon peel in butter until onions are limp, 3 to 5 minutes.
Add broth and potatoes.
Bring to a boil over high heat, then cover and simmer until potatoes are tender when pierced, 10 to 12 minutes.
Add carrots and simmer until tender to bite, about 2 minutes.
Stir in green onions and ladle into bowls.
Serving size: Complete recipe
Calories 595 Calories from Fat 115
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 7.9 g39.7%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 2530.1 mg105.4%
Total Carbohydrates 111 g37%
Dietary Fiber 20.9 g83.5%
Sugars 17.3 g
Protein 17 g34.3%
Vitamin A 515.8% Vitamin C 290%
Calcium 23.9% Iron 52.4%
*Based on a 2000 Calorie diet