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Garden Vegetable Soup

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Submitted by mark_631

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 237
CUP ML CABBAGE
shredded
1 237
CUP ML CARROTS
thinly sliced
1 237
CUP ML ZUCCHINI
chopped
1 237
CUP ML GREEN BEANS
1 237
CUP ML CORN
fresh
½ 118
CUP ML GREEN BELL PEPPERS
chopped
½ 118
CUP ML ONIONS
chopped
3 45
TABLESPOONS ML MARGARINE
3 7.1E+2
CUPS ML MILK
¼ 59
1 15
TABLESPOON ML BOUILLON *
1 1
EACH EACH TOMATOES
chopped
1 15
TABLESPOON ML BASIL
fresh, minced
1 5
TEASPOON ML SALT

Directions

Combine all veggies and margarine in 2 quart micro-safe casserole dish.

Cover and microwave on high 9 to 10 min or until veggies are tender, stirring once.

Stir in milk, flour, bouilion, tomato, basil, and salt.

Microwave high, uncovered, 9 to 10 min or until mixture boils and thickens, stirring twice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 418g (14.7 oz)
Amount per Serving
Calories 275 42% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 816mg 34%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 20%
Sugars g
Protein 20g
Vitamin A 132% Vitamin C 69%
Calcium 26% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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