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Vegetable Parmesan Soup Recipe
|Water||1 Cup (16 tbs)|
|Potato||1 Large, shredded|
|Onion||1 Medium, chopped|
|Carrot||1 Medium, grated|
|Celery stalk||1 , finely chopped|
|Chicken consomme/Chicken broth||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1201 Calories from Fat 608
% Daily Value*
Total Fat 69 g105.5%
Saturated Fat 38.9 g194.3%
Trans Fat 0 g
Cholesterol 194.8 mg
Sodium 2181.6 mg90.9%
Total Carbohydrates 101 g33.5%
Dietary Fiber 12.4 g49.7%
Sugars 17.1 g
Protein 56 g111.7%
Vitamin A 269.1% Vitamin C 135.7%
Calcium 146.9% Iron 19.5%
*Based on a 2000 Calorie diet
Microwave at HIGH (100%) until potatoes are tender, 12 to 17 minutes, stirring after half the cooking time.
Stir in consomme and half-and-half; cover.
Microwave at MEDIUM-HIGH (70%) until heated through, 6 to 8 minutes.
Mix in cheese, stirring until melted or use 2 teaspoons instant chicken bouillon dissolved In 1 cup hot water.