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Suggest a better descriptionIn a large saucepan heat the oil. Add the onion, celery, and garlic, and saute for 5 minutes. Add the water, carrots, parsnip, potato, and seasonings, and bring to a simmer. Cook for 10 minutes over medium-low heat, stirring occasionally. Stir in the rice and cook for 20 minutes more, stirring occasionally, until the rice and vegetables are tender. Stir in the black-eyed peas and cook for 5 minutes more over low heat. Remove from the heat and let stand for 10 minutes. Ladle into bowls and serve with warm bread. Recipe from VEGETARIAN SOUP CUISINE, by Jay Solomon ? 1996: Prima. (c)Jay Solomon. Recipes collected at compucook.com >from Kitpath (Pat Hannemans Kitchen) wizard.ucr.edu/~phannema Recipe by: Solomons Veg Soup Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 40 | ||
Calories from Fat: 22 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.4mg | 0 % | |
Potassium 25.9mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.8g | ||
Protein 0.5g | 1 % | |
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: 40
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