Easy Mixed Vegetable Soup Recipe
Ingredients
| Mixed vegetables | 1 Pound | |
| Salt | 3 Teaspoon | |
| Pepper | 1 Pinch | |
| Dripping | 1 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 556 Calories from Fat 252
% Daily Value*
Total Fat 28 g43%
Saturated Fat 12.7 g63.5%
Trans Fat 0 g
Cholesterol 28.6 mg9.5%
Sodium 6075.1 mg253.1%
Total Carbohydrates 61 g20.2%
Dietary Fiber 10.1 g40.5%
Sugars 20.2 g
Protein 10 g20.3%
Vitamin A 126.3% Vitamin C 25.3%
Calcium 10.5% Iron 0.28%
*Based on a 2000 Calorie diet
Directions
Cabbage should be sliced finely and then cut across in two or three places to give short pieces.
Melt the dripping in a saucepan and add the vegetables.
Put on the lid and cook gently for about 15 minutes without browning.
Shake the pan occasionally to prevent sticking.
Add the stock and seasoning and boil gently until the vegetables are tender.
The soup may be served as it is or with the vegetables rubbed through a sieve or put in a blender.
Taste for seasoning, and serve the cheese separately, to be sprinkled on at the table.
Chef
