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Four-Day Vegetable Soup

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Recipe

 

Yield

8 cups

Prep

30 min

Cook

120 min

Ready

150 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 large onions
, fine
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3 each garlic cloves
peeled and finely chopped
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2 cups cabbage leaves
cooked and finely chopped
*
2 each carrots
peeled, shredded
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1 small turnip
peeled, finely diced
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1 each mushrooms
chopped
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4 each swiss chard
and stems
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2 small zucchini
finely diced
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4 each rosemary leaves
leaves, fresh, or 1 teaspoon rosemary, dried, crushed
* Camera
1 medium tomatoes
peeled, seeded and chopped
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1 tablespoon salt
to taste
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1 teaspoon black pepper
fresh, to taste
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Ingredients

Amount Measure Ingredient Features
1 large onions
, fine
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3 each garlic cloves
peeled and finely chopped
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473 ml cabbage leaves
cooked and finely chopped
*
2 each carrots
peeled, shredded
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1 small turnip
peeled, finely diced
* Camera
1 each mushrooms
chopped
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4 each swiss chard
and stems
* Camera
2 small zucchini
finely diced
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4 each rosemary leaves
leaves, fresh, or 1 teaspoon rosemary, dried, crushed
* Camera
1 medium tomatoes
peeled, seeded and chopped
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15 ml salt
to taste
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5 ml black pepper
fresh, to taste
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Directions

Put all the vegetables and the rosemary in a deep pan.

Cover with water and add salt and pepper to taste -- about 1 tablespoon salt and 1 teaspoon pepper.

Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1½ to 2 hours, or until all the flavors are well blended.

Taste and correct the seasoning.

Serve with crackers, cheese, or whatever you'd like.

  • Examples of variations * First day: Enough soup for four people.

Serve as described above.

Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas.

Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving.

Third day: For lunch, the soup is good cold with a dollop of creme frai'che.

Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day.

NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup.

The secret is to have variations of color, texture and flavor.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 546% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1776mg 74%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 110% Vitamin C 35%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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