Try this Farm Market Soup Stew recipe, or contribute your own.
Suggest a better description1. Heat oil in a large, heavy pot over medium-low heat. 2. Add carrots, onions, garlic and leeks. Cook over low heat for 15 minutes to wilt vegetables, stirring occasionally. 3. Fold cabbage, potato and split peas into vegetables. Cook for 10 minutes. 4. Add broth, 1/2 cup parsley, thyme, taragon, salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes. 5. Add zucchini and cook 15 minutes longer, stirring occasionally. 6. Add Swiss chard and cook 8 to 10 minutes. Stir in tomatoes and the remaining 1/2 cup parsley; cook 5 minutes longer.Serve piping hot. Parade Magazine, Oct. 24, 1993/MM by DEEANNE
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 35 | ||
Calories from Fat: 24 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 767.8mg | 26 % | |
Potassium 7.1mg | 0 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.8g | ||
Protein 0.1g | 0 % | |
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: 35
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