Vermicelli Soup Recipe
Ingredients
| Vermicelli | 4 Ounce | |
| Cooking oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Condensed beef broth | 21 Ounce | |
| Canned tomato puree | 10 1⁄2 Ounce | |
| Snipped parsley | 2 Tablespoon | |
| Parmesan cheese | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 974 Calories from Fat 230
% Daily Value*
Total Fat 26 g39.8%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 20.4 mg6.8%
Sodium 5750 mg239.6%
Total Carbohydrates 138 g46.2%
Dietary Fiber 14.3 g57%
Sugars 33.7 g
Protein 51 g102.2%
Vitamin A 83.4% Vitamin C 147.1%
Calcium 50.7% Iron 55.1%
*Based on a 2000 Calorie diet
Directions
In a 3-quart saucepan cook vermicelli in oil over low heat till golden brown.
Drain and set aside, reserving oil.
Cook onion and garlic in reserved oil till onion is tender but not brown.
Add beef broth, tomato puree, the browned vermicelli, and 2 1/2 soup cans water.
Simmer, covered, about 25 minutes or till vermicelli is done.
Stir in parsley; season to taste with salt and pepper.
Sprinkle with parmesan cheese.
Chef
