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Vegetarian: Winter Vegetable Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 313
% Daily Value**
Total Fat 8g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 7mg
Sodium 1799mg
Total Carbohydrate 53g
Dietary Fiber 6g
Sugars 20g
Protein 11g
Vitamin A  144%Vitamin C  76%
Calcium  20%Iron  18%
Potassium  29%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetarian: Winter Vegetable Soup

Recipe Tags: Soup Recipes

Date Added: February 29, 2020


1/4 Teaspoon Salt pepper to taste
1 Bay Leaf torn into small
2 Teaspoons Vegetable Oil or olive oil
1/4 Teaspoon Pepper Ground
1 Teaspoon Dried Basil crushed
2 Cups Vegetable Stock (up to 2)
1/2 Cup Frozen Peas cook
1/3 Cup Parmesan Cheese freshly grated
1/2 Cup Onion chopped (optional)
1/2 Cup Carrot chopped
1/2 Cup Celery chopped
1/4 Cup Parsley chopped
1 Cup Cabbage shredded
2 Cups Potatoes diced
19 Ounces Canned Tomatoes chopped
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1. In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots and celery, stirring, for 5 minutes or until onions are softened.

2. Add stock, cabbage, basil and bay leaf; bring to boil.

3. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

4. Stir in tomatoes, peas, parsley, salt and pepper; heat through.

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Dietary Notes:
This recipe is low-cholesterol with 6.5mg per serving

This recipe is high in Vitamin A with 144% of your daily recommended intake per serving. This recipe is high in Vitamin C with 76% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Potato, Cheese, Peas, Cabbage, Celery, Onion allergies.
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