Try this Herbed Vegetable Soup (Tabasco) recipe, or contribute your own.
Suggest a better descriptionIn 4 to 5 quart saucepan, combine margarine, onions, thyme and half of mace; cook over medium-high heat, stirring often, until onions are translucent, about 5 minutes. Add turnips, potatoes and squash; cook over medium heat, stirring occasionally, until vegetables begin to soften, about 30 minutes. Add broth and Tabasco pepper sauce and bring to a boil over high heat. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Process mixture, a portion at a time, in food processor or blender until smooth. Return to pan and heat until steaming. Sprinkle individual servings with remaining mace. Makes 8 servings. TABASCO(R) of McIlhenny Co., Avery Island, LA 70513 >Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman WINTER SQUASH: butternut, Hubbard, pumpkin or acorn. Recipe by: http://www.tabasco.com/ Posted to MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 61 | ||
Calories from Fat: 53 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 524.3mg | 18 % | |
Potassium 58.7mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.8g | 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: 61
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