End-Of-Month Vegetable Soup

70 minutes Prep: 10 minutes Cook: 60 minutes

134 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	Chinese	cabbage
1/2		carrot
1/2	Red	sweet bell pepper
1	each	yellow onion
4	small	potatoes
1/8	pound	bacon	pieces, (for seasoning)
4	each	prosciutto	end bits, for seasoning, opt.
5	Stalks	celery
1	each	bouquet garni	about 1 t each parsley, and thyme, 1 or 2 bay, leaves)
2	each	bouillon cubes	chicken or beef
2	each	garlic cloves
1	x	black pepper	(to taste)
1	cup	white wine	opt.

Directions

Make the bouquet garni by tying the herbs up in a cheesecloth or coffee filter.

Put a quart of water to boil with about 1/2 t salt (I don't like to use too much salt if I use bouillon), the bouquet garni and the bouillon.

Dice the onion, mince the garlic, and add these to the soup together with the bacon and/or prosciutto ends.

Bring this to a boil. Simmer 5 minutes.

If scum forms on the surface, skim it off.

Dice the potatoes and add to the boiling pot.

Cut up everything else and add it.

Add the wine. Adjust the liquid so that it covers the vegetables.

After it boils again, adjust the seasoning and simmer for about an hour, or until it is done (this is quite subjective).

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Nutrition Facts

Serving Size 114g

Amount per Serving

Calories 134 27% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 224mg	9%
Total Carbohydrate 20.0g	7%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 5.0g	11%

Vitamin A	0%		Vitamin C	14%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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