Try this Garden Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionSource: 365 Easy One-Dish Meals
1. In a 5 quart soup kettle or Dutch oven, melt butter over medium heat. Add leeks, carrots, red pepper, and garlic and cook, stirring often, until crisp-tender, about 10 minutes.
2. Add broth and heat to boiling. Add potatoes, reduce heat to medium, cover, and simmer about 10 minutes, until potatoes are tender.
3. Stir in tomatoes, basil, pepper, and chicken. Cook 5 to 7 minutes longer, or until chicken is cooked through.
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Serving Size: 1 Serving (564g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 395 | ||
Calories from Fat: 59 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 130.8mg | 5 % | |
Potassium 2073.4mg | 55 % | |
Total Carbohydrate 77.8g | 23 % | |
Dietary Fiber 12.2g | 49 % | |
Sugars, other 65.7g | ||
Protein 9.4g | 13 % | |
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: 395
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