Saute onion with oil in DO.
When tender, add potatoes, vegetables, beans, Braggs, hash browns, soy milk, broth, Worchestershire sauce, nutritional yeast, lemon pepper, rosemary and onion powder, mixing thoroughly.
When it begins to boil, cover pot and lower heat to simmer. Simmer 20-30 minutes.
Soup will be done when hash browns begin to disintegrate.
Serve with fresh parsley and bacon bits on top.
Great with sourdough bread or slices of baguette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (693g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 364.3mg||13 %|
|Potassium 2123.9mg||56 %|
|Total Carbohydrate 113.6g||33 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 98.2g|
|Protein 17.6g||25 %|
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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: 566
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