RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 525
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| Recipe Name: |
Chunky Vegetable Soup |
| Source: |
, January 1996 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
Yielding 12 cups, this soup goes a long way. With our freezing instructions, you can reheat it for future meals.
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Ingredients:
0.5 Teaspoon pepper, black
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Directions:
Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes or until tender. Add water and next 9 ingredients (water through lima beans); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add orzo; cook, uncovered, over medium heat an additional 10 minutes. Ladle soup into individual bowls, and sprinkle with cheese.
Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.
Serving size: 1 1/2 cups soup and 1 tablespoon cheese
CALORIES 224(12% from fat)
FAT 2.9g (sat 1g,mono 0.7g,poly 0.8g)
PROTEIN 10.6g
CHOLESTEROL 4mg
CALCIUM 127mg
SODIUM 574mg
FIBER 5.2g
IRON 3.3mg
CARBOHYDRATE 40.4g |
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| Nutrition per Serving: |
| Calories: |
270 |
Total Carbs: |
55.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
2.5 |
Protein: |
15.91 |
| Fiber: |
0.00 |
Sodium: |
860.76 |
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