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Country Vegetable Soup Recipe
|Fresh broccoli||1 1⁄2 Pound (681 Gram)|
|Carrots||4 , pared|
|Zucchini||1 Medium, halved lengthwise|
|Onion||1 Medium, halved|
|Green pepper||1 , halved and seeded|
|Garlic||1 Clove (5 gm), minced|
|Cooked ham||1⁄2 Pound, cut in 1-inch (2.5 cm) pieces (227 Gram)|
|Chicken broth||750 Milliliter (3 Cups)|
|Water||750 Milliliter (3 Cups)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Uncooked broken thin spaghetti||500 Milliliter (2 Cups)|
Serving size: Complete recipe
Calories 2590 Calories from Fat 216
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4271.1 mg178%
Total Carbohydrates 478 g159.3%
Dietary Fiber 51.9 g207.4%
Sugars 61.1 g
Protein 130 g260.6%
Vitamin A 918.2% Vitamin C 1314.1%
Calcium 49.9% Iron 40.9%
*Based on a 2000 Calorie diet
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process broccoli, carrots, and zucchini.
Change disc to French Fry Cutter Disc and process onion and green pepper.
Put into 6-quart (6 liter) Dutch oven.
Add remaining ingredients except spaghetti and bring to a boil over high heat.
Reduce heat and simmer covered 30 minutes, or until vegetables are tender.
Add spaghetti and cook covered over medium heat 10 minutes.