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Thick Vegetable Soup

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

2 hrs

Ready

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

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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1 cup turnip
diced into 1/4 inch cubes
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1 cup onions
chopped
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1 cup celery
chopped
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1 tablespoon garlic
chopped
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1 pound navy beans, dried
2 cups tomatoes
diced
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1 x black pepper
freshly ground
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2 cups zucchini
1/2 inch cubes
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10 cups chicken broth
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1 cup carrots
diced into 1/4 inch cubes
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¼ cup basil
fresh
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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237 ml turnip
diced into 1/4 inch cubes
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237 ml onions
chopped
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237 ml celery
chopped
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15 ml garlic
chopped
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453.6 g navy beans, dried
473 ml tomatoes
diced
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1 x black pepper
freshly ground
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473 ml zucchini
1/2 inch cubes
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2.4 l chicken broth
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237 ml carrots
diced into 1/4 inch cubes
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59 ml basil
fresh
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Directions

Heat the oil in kettle, add onions and garlic. Cook briefly and add the tomatoes, zucchini, carrots, turnips, and celery.

Cook, stirring, for abou 10 minutes.

Add the beans, pepper, and stock. Bring to a boil and simmer for 1 hour and 45 minutes.

Add the chopped basil. Serve with Parmesan cheese on the side.



* not incl. in nutrient facts Arrow up button

Comments


cindy

just beautiful, could eat this every day, five stars with A+++

 

 

Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 22916% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 306mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 28%
Sugars g
Protein 27g
Vitamin A 43% Vitamin C 18%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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