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Winter Vegetable Soup Recipe
|Banana squash||8 Ounce|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Stemmed slivered mustard greens||1 Cup (16 tbs), drained, rinsed|
|Cauliflower||1 Cup (16 tbs), chopped|
|Cooked rice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 308 Calories from Fat 6
% Daily Value*
Total Fat 0.76 g1.2%
Saturated Fat 0.09 g0.44%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1598 mg66.6%
Total Carbohydrates 63 g21.1%
Dietary Fiber 13.3 g53.4%
Sugars 16.9 g
Protein 16 g31.7%
Vitamin A 691.1% Vitamin C 397.3%
Calcium 32.5% Iron 34.5%
*Based on a 2000 Calorie diet
Cut squash into 1/2-inch cubes, place in a 2- to 3-quart pan, and add broth and ginger.
Bring to a boil over high heat; reduce heat, cover, and simmer until squash is tender when pierced (about 10 minutes).
Add mustard greens and cauliflower to soup, then increase heat to high and bring soup to a boil.
Reduce heat, cover, and simmer until cauliflower is tender when pierced (about 10 minutes).
Stir in rice and continue to simmer, uncovered, until hot (about 3 more minutes).