Baby Vegetable Soup Recipe

Summary

MethodDish
Main Ingredient

Ingredients

 Green onions8 , ends trimmed
 Fresh thyme leaves/1 teaspoon dry thyme leaves1 Tablespoon
 Grated lemon peel2 Teaspoon
 Butter/Margarine1 Tablespoon
 Regular-strength chicken broth1 Quart
 Thin skinned potatoes/3 1/2 cups 1-inch chunks thin-skinned potatoes1 Pound (12 Small Sized, About 1 1/2 Inch In Diameter)
 Baby carrots/1 1/2 cups thinly sliced carrots1⁄3 Pound, ends trimmed (Without Tops, About 4 Inch Long)

Nutrition Facts

Serving size: Complete recipe

Calories 595 Calories from Fat 115

% Daily Value*

Total Fat 13 g20.2%

Saturated Fat 7.9 g39.7%

Trans Fat 0 g

Cholesterol 32.3 mg

Sodium 2530.1 mg105.4%

Total Carbohydrates 111 g37%

Dietary Fiber 20.9 g83.5%

Sugars 17.3 g

Protein 17 g34.3%

Vitamin A 515.8% Vitamin C 290%

Calcium 23.9% Iron 52.4%

*Based on a 2000 Calorie diet

Directions

Thinly slice green and white parts of onions separately.
In a 3- to 4-quart pan over medium heat, stir white part of onions, thyme, and lemon peel in butter until onions are limp, 3 to 5 minutes.
Add broth and potatoes.
Bring to a boil over high heat, then cover and simmer until potatoes are tender when pierced, 10 to 12 minutes.
Add carrots and simmer until tender to bite, about 2 minutes.
Stir in green onions and ladle into bowls.
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