Try this Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionIn a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.
Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 78 | ||
Calories from Fat: 7 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 144.9mg | 5 % | |
Potassium 427.1mg | 11 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 12.5g | ||
Protein 3.2g | 5 % | |
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: 78
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