Try this Hortosoupa (Vegetable Soup) recipe, or contribute your own.
Suggest a better descriptionWash, clean, and chop the potatoes, onions, carrots, and celery. Add to the water and boil for 20 min. Add salt and tomatoes (if you are using ripe tomatoes, pierce with fork) and cook for 30 to 45 min. Remove from the heat. Pass all the vegs. through a strainer or puree machine or blender, then return to the pot. Add a little pepper and stir in the shortening or serve the soup and add oil at the table. Serve with croutons.
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Serving Size: 1 Serving (464g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 115 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1178.2mg | 41 % | |
Potassium 632.9mg | 17 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 22.8g | ||
Protein 3g | 4 % | |
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: 115
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