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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    charlie #5's Note:

    Adapted from "Best of Gourmet 1994". We love this soup. Add whatever vegetables are in season. We've used kohlrabi, turnips, etc. Unsure yields/times. Good with crusty bread and butter.

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    Units: US | Metric


    1. 1
      In a large pot, cook the bacon and/or ground meat until done. Salt and pepper the meat if necessary. Add some dry oregano and basil to taste. Remove the meat.
    2. 2
      If there aren't enough drippings in the pan, add olive oil and saute the onion, carrot, and celery. Add in the potato. Stir in the garlic for a minute. Again, season the vegetables with the salt, pepper, oregano, and basil.
    3. 3
      Add to the pot the zucchini, green beans, cabbage, kale, tomatoes, corn and chicken broth. Add the meat to the pot. Simmer the soup covered for an hour.
    4. 4
      Puree the white beans with a little of the liquid from the can until a paste is formed. Whisk this into the soup. Let cook for about 15 minutes more to thicken.
    5. 5
      Just prior to serving soup, stir in about 1/2 C Parmesan. It will stick to the spoon and clump if not careful.

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    Ratings & Reviews:

    • on September 25, 2010


      Thanks for the excellent recipe...........made a double batch 5 days ago and my 16 yo son is already begging for more. Thanks again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Vegetable Soup

    Serving Size: 1 (846 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 587.9
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 8.0 g
    Cholesterol 58.7 mg
    Sodium 813.9 mg
    Total Carbohydrate 55.0 g
    Dietary Fiber 12.8 g
    Sugars 9.7 g
    Protein 33.9 g

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