A zippy version
| 4 | cups water |
| 16 | ounces V8 juice, low sodium |
| 2 | cups vegetables, frozen, mixed |
| 1 | cup tomatoes, diced |
| 1 | cup salsa |
| 1 | cup cabbage, chopped |
| 1/2 | cup celery, chopped |
| 1/2 | cup onion, chopped |
| 3 | cloves garlic, minced |
| 1/4 | cup parsley, fresh, minced |
| 1 | cup potatoes, diced |
- Put all the ingredients in a soup pot
- Bring to a boil
- Reduce to a simmer
- Cover and cook for 20 minutes, or until the potatoes are done.
- Very good the next day
Vegetables, Soup
| Nutrition Facts | ||||||
Serving Size 314.5g |
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Amount Per Serving |
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|
Calories 80 Calories from Fat
2 |
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% Daily Value* |
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|
Total Fat
0.2g 0%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
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|
Sodium
270mg 11%
|
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|
Total Carbohydrates
14.0g 5%
|
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|
Dietary Fiber
4.1g 16%
|
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|
Sugars
5.9g |
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|
Protein
3.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence |
Good points |
Bad points |
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