Try this Vegetable soup recipe, or contribute your own.
Suggest a better descriptionSaute the leeks, carrots, turnips, onion, shallots, celery and red potatoes in olive oil until almost brown. Add the chicken bone broth, bay leaves, salt and pepper. Simmer 45 minutes. Add in cabbage, swiss chard, green beans and tomatoes. Simmer 30 minutes more. To serve top with parmesan cheese.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 133 | ||
Calories from Fat: 18 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.6mg | 2 % | |
Potassium 711mg | 19 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 22.1g | ||
Protein 3.5g | 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: 133
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