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Suggest a better descriptionMMMMM----------------PLACE VEGETABLES IN POT WITH--------------------- 3 c Water 3 Vegetable bouillon cubes 2 ts Wine vinegar 1/8 ts Ground cloves 1/8 ts Dill weed 1 Bay leaf 1/4 ts Sugar PepperMMMMM---------------------AFTER COOKING ADD-------------------------- Juice of 1/2 lemon Garnish with fat free sour -cream Cover and cook 30 minutes or until vegetables are tender. Remove bay leaf and puree in blender. Add lemon juice. Place soup in bowls. Garnish each serving with sour cream Serves 4 as a first course. (Has a gorgeous red color) Recipe by: Eva Posted to fatfree digest by Eva Deck
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 4 servings | ||
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Calories: 32 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.1mg | 1 % | |
Potassium 204.4mg | 5 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.6g | ||
Protein 0.9g | 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: 32
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