Hearty vegetable soup
1. Heat oil in large stock pot over medium high heat. Add leeks, garlic and a pinch of salt until they begin to soften. About 8 min.
2. Add carrots, potatoes and green beans. Continue to cook for 5 more min., stirring occasionally.
3. Add the stock, increase heat to high, bring to a simmer.
5. Once simmering, add tomatoes, corn and pepper. Reduce heat to low, cover and cook until vegetables are tender, approx.. 30 min.
6. Remove from heat and add parsley & lemon juice. Season to taste with salt & pepper.
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Serving Size: 1 Serving (673g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 198 | ||
Calories from Fat: 29 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 794.8mg | 27 % | |
Potassium 891.7mg | 23 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 34.7g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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