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Carrot & Wheat Berry Soup

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Submitted by comgraph

YIELD

6 servings

PREP

20 min

COOK

2

READY

2

Ingredients

3 3
MEDIUM MEDIUM ONIONS
coarsely chopped
5 5
CLOVES CLOVES GARLIC
sliced
5 5
LARGE LARGE CARROTS
coarsely chopped
1 ½ 355
CUPS ML WHITE WINE
dry *
1 237
CUP ML WHEAT BERRIES *
2 473
CUPS ML WATER
as needed
28 809.2
OUNCES ML/G TOMATOES
canned, whole, with liquid
5 5
LARGE LARGE CARROTS
coarsely chopped
1 15
TABLESPOON ML BASIL
to taste

Directions

Sauté first onion, garlic, and first 5 carrots in the wine until the onion has softened slightly.

Add the wheat berries, water, and tomatoes.

Watch the liquid volume and increase or decrease water as needed.

Simmer covered about 1½ hours.

Add the second five carrots.

Simmer covered another 45 minutes.

Add basil to taste and simmer another 10 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 100 5% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 23%
Sugars g
Protein 6g
Vitamin A 421% Vitamin C 44%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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