Vegetable Soup (Vegetarian)
|Onion||1 , minced|
|Stewed tomatoes||1 Cup (16 tbs) (Or Fresh)|
|Chopped cabbage||1 Cup (16 tbs)|
|Carrot||1 , sliced|
|Shredded celery leaves||1⁄2|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced turnips||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Diced raw potatoes||1 Cup (16 tbs)|
|Fresh peas||1 Cup (16 tbs)|
|Corn||1⁄2 Cup (8 tbs)|
|Vegetable stock/Water||1 Quart|
|Minced parsley||1 Tablespoon|
Melt drippings orfat and cook onion until tender but not brown add tomatoes, cabbage, Carrot, celery, celery leaves, turnips, 1 qt. water, and seasonings.
Cover, bring to a boil, and simmer for 1/4 hour.
Add potatoes, peas, and corn and continue cooking until tender.
Add additional stock or water, reheat, and serve garnished with minced parsley.
Calories 164 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.7%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 4.3 mg1.4%
Sodium 868.9 mg36.2%
Total Carbohydrates 25 g8.3%
Dietary Fiber 5.1 g20.5%
Sugars 7.8 g
Protein 4 g7.5%
Vitamin A 48.4% Vitamin C 41.9%
Calcium 6% Iron 8.5%
*Based on a 2000 Calorie diet