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Dilled Vegetable Soup

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Submitted by KALEAIA

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

4 946
CUPS ML VEGETABLE STOCK
1 5
TEASPOON ML DILL WEED
1 1
DASH DASH BLACK PEPPER *
1 ½ 355
CUPS ML POTATOES
diced
½ 118
CUP ML ONIONS
diced
3 ea Carrots; Sliced
CARROTS
sliced 1/4 inch thick *
2 473
CUPS ML ZUCCHINI
sliced
2 2
MEDIUM MEDIUM TOMATOES
chopped
1 1
X X SALT
to taste *

Directions

Combine the stock with the dill weed, pepper, potatoes, onion, and carrots in a 2-quart saucepan.

Bring the mixture to a full boil, partially cover, reduce the heat and simmer for 20 minutes.

Add the zucchini and tomatoes and cook another 10 minutes or until all of the vegetables are tender.

Salt to taste and serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 35 5% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 9% Vitamin C 24%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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