Try this Harvest Vegetable Soup recipe, or contribute your own.
Suggest a better description2 1/2 to 3 hours --- serves 10 Heat oil in very large soup pot. Add onions and cook, stirring, over low heat for 2 minutes. Add the leek and garlic; cook, stirring, for another minute or so. Add celery and carrots; cook, stirring, for an additional minute or so. Stir in the cabbage, potatoes, turnip, vegetable broth (or bouillon cubes and water), tomato juice and thyme. Bring to a boil. Season with pepper to taste. Turn down, and simmer covered for 2 to 2 1/2 hours, or until the vegetables are tender. Add macaroni and beans during the last 30 minutes. Serve hot with crusty bread or rolls. == Courtesy of Dale & Gail Shipp, Columbia Md. Converted by MMCONV vers. 1.50 From: Dale Shipp Date: 04-18-96 Posted to MM-Recipes Digest V3 #261 Date: Tue, 24 Sep 1996 00:16:06 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Serving (8310g) | ||
Recipe Makes: 1 | ||
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Calories: 1474 | ||
Calories from Fat: 129 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 28719.3mg | 990 % | |
Potassium 4305mg | 113 % | |
Total Carbohydrate 302.5g | 89 % | |
Dietary Fiber 40.6g | 162 % | |
Sugars, other 261.9g | ||
Protein 40.2g | 57 % | |
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: 1474
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