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Mixed Vegetable Soup
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Ingredients
- Sliced onion
- Olive oil
- Garlic
- Red pepper flakes
- 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
- Vegetable stock
- Parmesan rind
- Small sprig of rosemary or thyme
- Salt and pepper
- 1 cup diced green vegetables (zucchini, green beans, broccoli)
- Handful of shredded greens
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 783 % Daily Value *
- Total Fat: 4 g 6.31%
- Saturated Fat: 0 g 0.6%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 784 mg 32.67%
- Calcium: 180 mg 18.02%
- Potassium: 1538 mg 43.94%
- Magnesium: 0 mg 0%
- Iron: 3 mg 18.11%
- Zinc: 0 mg 0%
- Total Carbohydrate: 169 g %
- Dietary Fiber: 14 g 56.08%
- Sugar: 44 g
- Protein: 23 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1483.05%
- Vitamin C 77.63%
- Vitamin D 0%
- * 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 - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch11
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total5 oz-eq
- MyPlate - Vegetable Total3 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
