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Garden Vegetable Soup

 

21

Yield

2

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup cabbage
shredded
1 cup carrots
thinly sliced
1 cup zucchini
chopped
1 cup green beans
1 cup corn
fresh
½ cup green bell peppers
chopped
½ cup onions
chopped
3 tablespoons margarine
3 cups milk
¼ cup all-purpose flour
1 tablespoon bouillon
*
1 each tomatoes
chopped
1 tablespoon basil
fresh, minced
1 teaspoon 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

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Nutrition Facts

Serving Size 418g (14.7 oz)
Amount per Serving
Calories 27542% of calories 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?

 

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