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Good Ol’ Vegetable Soup
- prep: 20 min
- cook: 1 hr
- total: 1 hr 20 min
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Always nutritious and a great way to use up leftover vegetables!
Ingredients
- 1 tbs. butter
- 1 tbs. olive oil
- 1c. diced onion
- 2 tbs. minced garlic
- 2 14 oz. cans of chicken stock
- 2 c. water
- 1 bay leaf
- ½ tsp. dried marjoram
- 3 carrots, diced
- 3 stalks celery, diced
- 1 cup frozen green beans
- 1 cup frozen broccoli florets
- 6 oz. pasta, noodles, or rice
- salt and pepper to taste
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1117 % Daily Value *
- Total Fat: 36 g 55.18%
- Saturated Fat: 11 g 52.8%
- Trans Fat: 0 g %
- Cholesterol: 78 mg 26.05%
- Sodium: 1001 mg 41.73%
- Calcium: 250 mg 25.05%
- Potassium: 777 mg 22.21%
- Magnesium: 0 mg 0%
- Iron: 6 mg 32.78%
- Zinc: 0 mg 0%
- Total Carbohydrate: 146 g %
- Dietary Fiber: 22 g 87.52%
- Sugar: 17 g
- Protein: 38 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 816.7%
- Vitamin C 38.18%
- Vitamin D 0.71%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch7
- Exchange - Vegetables9
- Exchange - Lean Meat2
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total6 oz-eq
- MyPlate - Vegetable Total4 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq
