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    You are in: Home / Recipes / Provencal Vegetable Soup Recipe
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    Provencal Vegetable Soup

    Average Rating:

    2 Total Reviews

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    • on April 02, 2008

      Excellent soup! Even DD loved it. I made it almost as written. I didn't have enough carrots so added frozen mixed veggies. I couldn't find French haricots vert so used frozen whole green beans. I served it with Barefoot Contessa's Pistou.

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    • on June 17, 2007

      This was pretty good. I couldn't find leeks at the store, so I added a little celery instead, and I wasn't sure that the full 3 qts of stock was going to fit in my stockpot with everything else, so I waited until I put the beans and spaghetti in to add the last quart, good thing I did 'cause I was about 1 cup short of everything fitting. This makes a ton. Between 5 adults we ate about half of it, so I would halve the recipe if I make it again. Thanks.

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    Nutritional Facts for Provencal Vegetable Soup

    Serving Size: 1 (579 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 426.8
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 2.3 g
    Cholesterol 14.3 mg
    Sodium 2482.4 mg
    Total Carbohydrate 64.6 g
    Dietary Fiber 6.2 g
    Sugars 15.0 g
    Protein 18.2 g


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