Try this Farmers Market Soup Stew recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large heavy Dutch Oven over medium low heat. Add the bacon. Cook, stirring for 10 to 12 minutes. Add the carrots, onions, garlic and leeks. Cook over low heat to wilt the vegetables (about 15 minutes), stirring occasionally. Fold in the cabbage, potato and split peas. Cook for 10 minutes. Add the broth, half the parsley, and the thyme, tarragon, salt and pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Add the zucchini. Cook another 15 minutes, stirring occasionally. Add the Swiss chard. Cook another 8 to 10 minutes. Stir in the tomato and the remaining parsley. Cook 5 minutes. Serve hot.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 56 | ||
Calories from Fat: 12 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 930.5mg | 32 % | |
Potassium 182.2mg | 5 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 4.6g | ||
Protein 3.9g | 6 % | |
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: 56
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