Green Vegetable Soup Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onions | 2 Small, finely chopped | |
| Boiling water | 8 Cup (128 tbs) | |
| Long cooking rice | 1⁄2 Cup (8 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Shredded spinach | 3 Cup (48 tbs) | |
| Chopped cabbage | 1⁄2 Cup (8 tbs) | |
| Grated carrot | 1⁄2 Cup (8 tbs) | |
| Green peas/Chopped parsley | 1⁄4 Cup (4 tbs) | |
| Beef/Chicken bouillon cube | 1 | |
| Summer savory | 1 Teaspoon | |
| Canned tomato soup | 10 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1589 Calories from Fat 608
% Daily Value*
Total Fat 68 g104.7%
Saturated Fat 35.9 g179.3%
Trans Fat 0 g
Cholesterol 264.7 mg88.2%
Sodium 5235.3 mg218.1%
Total Carbohydrates 186 g61.9%
Dietary Fiber 15.2 g60.9%
Sugars 59 g
Protein 73 g147%
Vitamin A 279.6% Vitamin C 175.8%
Calcium 45.8% Iron 75%
*Based on a 2000 Calorie diet
Directions
Add the onion.
Stir and cook slowly until light brown.
Add all ingredients except the soup.
Cook slowly for 1 hour.
Stir in the soup and reheat for 2 or 3 minutes.
Dilute with boiling water if you like a thinner soup.
Chef
