Try this Mother Tuckers By Ward Market Soup recipe, or contribute your own.
Suggest a better descriptionDice to 1/4 inch pieces the carrots, celery and onions. Slice green beans into 1 inch pieces. Peel and deseed tomatoes and coarsely chop them keeping juice. Chop garlic. Heat oil in a heavy bottomed large pot, add carrots, onions, celery, salt, pepper, celery salt and garlic. If using dried herbs add now. If fresh add 5 minutes before serving. Saute (5-7 minutes until transparent. Cover to retain natural juices. Add tomatoes and juice. Cover and bring to a boil. To correct consistency - add water if needed, cook with lid off if too thin. Simmer 20 minutes. Add remaining veggies and sugar (and herbs if using fresh). Bring to a boil and simmer for 5 minutes. Soup is now ready to serve. Notes: For extra protein in a vegetarian diet add 2 cups lentils. Storage: Can be stored and kept in a sealed container, refrigerated for 1 week or frozen for 3 months. Source: Mother Tuckers: By Ward Market, Ott Chef: Chris Inns Posted to FOODWINE Digest 03 Feb 97 by Gretl Collins
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Serving Size: 1 Serving (1165g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1824 | ||
Calories from Fat: 629 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.9g | 93 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 38.9g | ||
Polyunsanturated Fat 21.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 873.7mg | 30 % | |
Potassium 2955.4mg | 78 % | |
Total Carbohydrate 270.7g | 80 % | |
Dietary Fiber 34.4g | 138 % | |
Sugars, other 236.3g | ||
Protein 47.7g | 68 % | |
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: 1824
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