Try this Simple Summer Vegetable Soup recipe, or contribute your own.
Suggest a better description* Wash and cut the fresh spinach into strips. Melt the butter in a soup pot; add the onion, carrots and celery. Cook over medium heat, stirring often, for 5 minutes. Add the broth and tomatoes and simmer another 10 minutes. Add the spinach and cook for an additional 1 minute. Season with salt and pepper to taste. From the new version of Fannie Farmers Cookbook by Marion Cunningham. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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Serving Size: 1 Serving (231g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 35 | ||
Calories from Fat: 29 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 948.9mg | 33 % | |
Potassium 69mg | 2 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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