Meatless soup
Heat oil in dutch oven over medium high heat. Add onion and salt lightly to prevent burning. Add garlic and cook, stirring frequently, until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 40 minutes, stirring occasionally, until potatoes are tender.
Substitute 3/4 cup quick barley for potatoes. Substitute nutmeg for mace.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 219 | ||
Calories from Fat: 12 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.4mg | 1 % | |
Potassium 1057.3mg | 28 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 25.6g | ||
Protein 13.4g | 19 % | |
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: 219
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