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Hortosoupa (Vegetable Soup)

Submitted by dicosta

YIELD

8 servings

PREP

15 min

COOK

65 min

READY

90 min

Ingredients

2

POUNDS POTATOES

2

EACH ONIONS

4

EACH CARROTS

1 ½

POUNDS TOMATOES
ripe

30

OUNCES TOMATOES
whole, canned

1

BUNCH CELERY *

10

CUPS WATER

1

TABLESPOON KOSHER SALT

1

D BLACK PEPPER *

2

TABLESPOONS VEGETABLE SHORTENING

1

X CROUTONS *

Directions

Wash, clean, and chop the potatoes, onions, carrots, and celery.

Add to the water and boil for 20 minutes.

Add salt and tomatoes (if you are using ripe tomatoes, pierce with fork) and cook for 30 to 45 minutes.

Remove from the heat.

Pass all the vegetables through a strainer or purée machine or blender, then return to the pot.

Add a little pepper and stir in the shortening or serve the soup and add oil at the table.

Serve with croutons.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 641g (22.6 oz)

Amount per Serving

Calories 177 18% of calories from fat

% Daily Value *

Total Fat 4g 5%

Saturated Fat 1g 4%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 920mg 38%

Total Carbohydrate 12g 12%

Dietary Fiber 5g 22%

Sugars g

Protein 8g

Vitamin A 131% • Vitamin C 56%

Calcium 5% • Iron 5%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber