Thick and hearty vegetable soup
| 2 | Onions |
| 2 | carrots |
| 2 | tablespoons Butter |
| 3 | Potatoes |
| 8 | cups Chicken stock |
| 1/2 | teaspoon peppercorns |
| 1 | Thyme, sprigs tied together |
| 4 | zucchini |
- Chop Veggies.
- Steam Onions, Carrots, and potatoes on lowest heat for 30 minutes.
- Add Chicken stock, bring to boil, add peppercorns & thyme sprigs; boil until potatoes are soft.
- Add Zucchini and cook until tender (5-10 minutes); remove thyme and puree soup. Can be thined with water.
Vegetables, Appetizers, First Course, Soup, Thanksgiving, Boil, Puree, Simmer, Gluten-Free, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 468.3g |
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Amount Per Serving |
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Calories 137 Calories from Fat
38 |
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% Daily Value* |
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Total Fat
4.2g 6%
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Saturated Fat
1.7g 9%
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Trans Fat
0.0g |
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Cholesterol
8mg 3%
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Sodium
1530mg 64%
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Total Carbohydrates
21.5g 7%
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Dietary Fiber
3.8g 15%
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Sugars
5.2g |
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Protein
4.3g
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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
96% confidence |
Good points |
Bad points |
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