Try this Green Bean Parsnip Soup recipe, or contribute your own.
Suggest a better descriptionIn a large pot with a lid, heat oil over medium-high heat. Add onions; cook 2 minutes or until softened. Add remaining ingredients and, stirring frequently, bring to a boil. Reduce heat, cover and simmer for 10 minutes. In batches, using a food processor or blender, process soup to a chunky consistency. Return soup to pot. Heat and serve.
Calcium 122mg per serving Per serving: 177 Calories; 4g Fat (15% calories from fat); 17g Protein; 31g Carbohydrate; 0mg Cholesterol; 661mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat NOTES : "Light, peppery and slightly chunky, this soup goes well with any attractive dish when garnished with a sprinkling of finely shreddedcarrots at the center." Recipe by: CalciYum! David and Rachelle Bronfman Posted to EAT-LF Digest by "Ellen C."
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Serving Size: 1 Serving (451g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 146 | ||
Calories from Fat: 13 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 118.1mg | 4 % | |
Potassium 855.1mg | 23 % | |
Total Carbohydrate 31.4g | 9 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 23.8g | ||
Protein 4.4g | 6 % | |
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: 146
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