Garden Vegetable Soup
Try this Garden Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
soups
basil
carrot
chard
onion
garlic
oregano
potato
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 4 bay leaves
- 2 onions
- 1 tb oregano
- 1 sweet potato
- 4 garlic
- 1 ts cumin
- 12 c water
- 4 carrots
- 5 potatoes
- 4 -(up to)
- 1 tb hot paprika
- (i added 1/2 c cous cous at
- 1 bn chard
- 5 beets with greens
- 2 vegetable broth cubes
- 3 tb miso
- 1 tb basil
- 1 ds cayenne
- Carbohydrate 43.6586590030687 g
- Cholesterol 0 mg
- Fat 1.05575729547327 g
- Fiber 7.93995217235324 g
- Protein 5.83173690900874 g
- Saturated Fat 0.216325211511712 g
- Serving Size 1 1 Serving (436g)
- Sodium 375.51911730078 mg
- Sugar 35.7187068307154 g
- Trans Fat 0.19350195426264 g
- Calories 196 calories
Date: 19 Jun 1996 16:53:58 -0700 From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> Boil water. Add broth cubes, bay leaves, 1 chopped onion, 2 slightly crushed garlic cloves, half of the other spices, and the potatoes chopped into chunks. Let those cook on a soft boil for 15 minutes. Then add chopped sweet potato, carrots, beets & your second onion. Keep on a hot simmer for another 15 minutes. Add chopped beet greens & chard, and the rest of your spices. Cook for another 10 minutes, then turn off heat & stir in miso. Add a dollop of FF sour cream (optional) and serve. FATFREE DIGEST V96 #170 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
