Try this Nannys Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionSoak beans overnight. Cook until tender. Wash & chop al vegetables used. Chop garlic very fine. In a deep soup pot, add some butter & oil. Simmer salt pork & garlic until garlic is barely colored. Add all chopped vegetables plus 1 can tomatoes. Add water in which beans were cooked. Puree beans & add to vegetable mixture. Add water or beef stock as mixture should not be too thick. Add barley & salt & cook all slowly. When barley is barely done, the soup is ready. Serve with a sprinkle of Parmesan cheese. No amounts for vegetables were given. Use your own preference for amounts & types of vegetables to add to the soup. MRS LAMI From the
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 419 | ||
Calories from Fat: 9 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.3mg | 2 % | |
Potassium 1310.5mg | 34 % | |
Total Carbohydrate 91.3g | 27 % | |
Dietary Fiber 17.7g | 71 % | |
Sugars, other 73.7g | ||
Protein 13.8g | 20 % | |
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: 419
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