Search
by Ingredient

Soup Bowl Franks

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by charles

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 453.6
POUND G FRANKFURTERS (HOT DOGS)
thinly sliced
2 3E+1
TABLESPOONS ML MARGARINE
1 1
LARGE LARGE ONIONS
diced
2 2
MEDIUM MEDIUM POTATOES
diced
2 2
LARGE LARGE CARROTS
sliced
2 473
CUPS ML WATER
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML THYME *
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
1 1
CAN CAN EVAPORATED MILK
1 1
1 15
TABLESPOON ML PARSLEY LEAVES
chopped

Directions

Servings: 4 In heavy kettle, melt margarine.

Sauté onions and frankfurter slices.

Add potato, carrot, salt, thyme, Worchestire sauce, and water. Heat to boiling, cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in milk and corn.

Heat to boiling.

Serve in soup bowls sprinkled with parsley.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 569g (20.1 oz)
Amount per Serving
Calories 684 59% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 2039mg 85%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 18%
Sugars g
Protein 47g
Vitamin A 134% Vitamin C 25%
Calcium 30% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe