Try this Vegetable-Wild Rice Soup recipe, or contribute your own.
Suggest a better descriptionIn large stock pot, bring stock to a boil. Reduce heat to simmer; add garlic and tomatoes. Stir; bring soup back to a steady simmer. Add ingredients in following order: bring soup back to a steady simmer between each addition, carrots, parsnip, celery, green beans, leeks and cabbage. After adding cabbage, simmer 25 minutes. Add rice, lentils and potatoes all at once; simmer 35 minutes. Add salt and black pepper to taste. Add green peas. Cook only until soup returns to simmer. Serve with dish of grated parmesan for passing at the table if desired. Makes 16 servings. 0.5 grams of fat in a serving. | Recipe by: November 96 Vegetarian Times
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Serving Size: 1 Serving (4267g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1174 | ||
Calories from Fat: 30 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 15407.4mg | 531 % | |
Potassium 1673.6mg | 44 % | |
Total Carbohydrate 253.4g | 75 % | |
Dietary Fiber 27.1g | 108 % | |
Sugars, other 226.3g | ||
Protein 44.1g | 63 % | |
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: 1174
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