Vegetable SoupSubmitted by desiranna
Makes 8 servings
|
|
so yummy and low fat
|
Ingredients
| 12 |
cups water |
| 8 |
tsp chicken bouillon |
| 1 |
pound baby carrots |
| 1 |
pound celery |
| 1 |
pound zucchini |
| 1 |
pound potatoes |
| 6 |
ounces mushrooms |
| 1 |
tbs garlic |
Directions
- Bring water to a boil in a 5-8 quart stock pot.
- Add all vegetables and garlic. Bring back to a boil.
- Reduce heat to low and cover. Cook stirring occaisionally for 30-45 minutes or until vegetables are crisp tender.
Categories
Vegetables, Soup
|
Serving Size 606.6g |
|
Amount Per Serving |
|
|
|
|
|
|
|
|
|
|
|
Total Carbohydrates 18.5g 6%
|
|
|
|
|
|
|
|
| Vitamin A 164% |
• |
Vitamin C 47% |
| Calcium 7% |
• |
Iron 7% |
|
* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
|
|
Legend
Calorie Breakdown (?)
Daily Values (?)
 |
Nutritional Analysis
|
|
|
