Try this 125 Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionCook the meat and bone in 6 c. of water under a tight lid for several hours. Just before the meat is done, add the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook until done. When the meat is done, remove it from the soup to be served as a side dish with horseradish or tomato gravy. Keep the meat hot while noodles cook in the soup. Add a little paprika just before serving the soup. Recipe By : Anna Horvath Posted to Digest eat-lf.v096.n178 Date: Sat, 05 Oct 1996 00:15:35 -0400 From: "Sharon L. Nardo"
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Serving Size: 1 Serving (1771g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 193 | ||
Calories from Fat: 10 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 338.7mg | 12 % | |
Potassium 1524mg | 40 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 30.2g | ||
Protein 5.8g | 8 % | |
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: 193
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