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    You are in: Home / Recipes / Farmhouse Soup Recipe
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    Farmhouse Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Sonya01's Note:

    This soup freezes well. time does not inclued 1 hour soaking of the chickpeas and chilling time to skim the fat.

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    Units: US | Metric


    1. 1
      Place the chickpeas and half the water in a saucepan over medium-high heat. Bring to the boil. Cook, covered, for 1 minute. Set aside for 1 hr to soak.
    2. 2
      Drain chickpeas. Return to pan with the remaining water. Bring to the boil over medium-high heat. Add veal, onion, rosemary, bay leaves and parsley, and reduce heat to medium-low. Simmer, covered, for 1 1/2 hours Discard rosemary bay leaves and parsley. Set aside to cool completely. Place in the fridge to chill.
    3. 3
      Remove fat from the surface. Transfer the veal to a plate. Discard bones. Coarsely shred.
    4. 4
      Add carrot, potato, parsnip, leek, tomato, rice and tomato paste to the pan.
    5. 5
      Bring to boil over medium-high heat. Reduce heat to low. Cook, covered, for 30-40 minutes or until rice is tender.
    6. 6
      Add the veal, broccoli and beans and cook for 5 minutes or until the beans are bright green and tender crisp.
    7. 7
      Ladle among the serving bowls and serve.

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    Nutritional Facts for Farmhouse Soup

    Serving Size: 1 (1170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 530.4
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 3.3 g
    Cholesterol 62.1 mg
    Sodium 301.5 mg
    Total Carbohydrate 87.8 g
    Dietary Fiber 20.7 g
    Sugars 13.2 g
    Protein 30.9 g

    The following items or measurements are not included:

    fresh rosemary


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