** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Bring to
boil, remove from heat and let rest 1 hour.
3. Then add chopped onion, garlic,
and simmer for 1 1/2 hours.
4.
Chop potatoes in large chunks; do not peel.
5. Slice carrots 1/2 inch and
zucchini 1 inch thick, scrub them, do not peel.
6. Slice leeks and cut beans
into 1 inch pieces.
7. Add to soup pot along with seasonings. Simmer for 1
hour longer.
8.
Thinly slice cabbage and add to soup along with rice or spaghetti.
9. Simmer
another 20 minutes. Add more water if too thick.
10. Add tomato wedges for the
last 10 minutes, just before serving.
11.
HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean
also may be used.
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Dietary Notes:
This recipe is very low-sodium with 73.75mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 62% of your daily recommended intake per serving. This recipe is high in Vitamin C with 49% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, Tomato, Potato, Rice, Cabbage, Garlic, Celery, Onion allergies.
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