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Thick Vegetable Soup

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Submitted by selaleg

YIELD

12 servings

PREP

10 min

COOK

2 hrs

READY

2 hrs

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 237
CUP ML TURNIP
diced into 1/4 inch cubes *
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
1 15
TABLESPOON ML GARLIC
chopped
1 453.6
2 473
CUPS ML TOMATOES
diced
1 1
X X BLACK PEPPER
freshly ground *
2 473
CUPS ML ZUCCHINI
1/2 inch cubes
10 2.4
CUPS L CHICKEN BROTH
1 237
CUP ML CARROTS
diced into 1/4 inch cubes
¼ 59
CUP ML BASIL
fresh *

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 229 16% 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?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 

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