In a large stock pot, combine the first 10 ingredients. Bring to a boil over high heat, stirring occasionally. Cover stock pot, and reduce heat to a simmer for 20-25 minutes, stirring occasionally.
Stir in carrots, yellow onions, and celery. Cover and simmer an additional 25-30 minutes. Check stock pot every 10 minutes to see if more water is needed to keep soup consistency. Add water as needed.
Serve topped with finely sliced green onion.
You can make this soup as thick or as thin as you like. And if left over soup thickens up in the refirgerator, simply add more water when you reheat it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (309g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 77.7mg||3 %|
|Potassium 407.3mg||11 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 23.8g|
|Protein 6.9g||10 %|
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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: 158
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