A very nice vegetarian version of the South American Easter soup.
| 2 | cups frozen corn |
| 2 | cups frozen lima beans |
| 1/4 | head of green cabbage |
| 2 | hot peppers, diced |
| 1 | zucchini, sliced |
| 1 | clove garlic |
| 1 | large onion, white |
| 4 | cups white rice, cooked |
| 3/4 | cup brewer's yeast |
| 1 | pint soy milk, light |
| 2 | cups water |
| 2 | tblsp cumin |
| 4 | tblsp unsalted peanuts, crushed |
| 1 | salt and pepper to taste |
| 1 | oregano to taste |
Directions to come - make as you would any other soup. Sautee the veggies and add them to the heated soy milk. Cook the rice, spice the soup, add it all together. Garnish with sliced boiled eggs if you want.
CategoriesVegetables, Soup, Easter
| Nutrition Facts | ||||||
Serving Size 195.9g |
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Amount Per Serving |
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Calories 276 Calories from Fat
28 |
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% Daily Value* |
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|
Total Fat
3.1g 5%
|
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|
Saturated Fat
0.4g 2%
|
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|
Cholesterol
0mg 0%
|
||||||
|
Sodium
21mg 1%
|
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|
Total Carbohydrates
52.6g 18%
|
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|
Dietary Fiber
5.2g 21%
|
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|
Sugars
2.5g |
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|
Protein
11.0g
|
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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. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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