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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

    1 hrs

    Brookelynne26's Note:

    From The New Southern Garden by Sheri Castle. The cola is a must have ingredient for this soup. You can use nearly any vegetable you like, but it should have a lot of cabbage. If the soup tastes a bit flat when reheated, add additional salt or a dash of vinegar.

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    Units: US | Metric


    1. 1
      Melt the butter in a large heavy pot over medium high heat. Add the onion and celery and a pinch of salt and cook, stirring often, until softened, about 10 minutes. Stir in the dried herbs, allspice, cloves, and paprika and cook, stirring for one minute. Stir in the wine and cook one minute, stirring up any bits from the bottom of the pot. Stir in the stock, vegetable juice, and cola. Stir in the salt, tomatoes, cabbage, potato, and chopped veggies.
    2. 2
      Bring just to a boil, reduce the heat, and simmer, partially covered, until all the veggies are tender, 30 to 40 minutes. Stir in the hot sauce, pepper, parsley, and vinegar. Check for seasoning and serve.

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    Nutritional Facts for Vegetable Soup

    Serving Size: 1 (423 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 310.7
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 7.9 g
    Cholesterol 35.9 mg
    Sodium 1130.8 mg
    Total Carbohydrate 34.8 g
    Dietary Fiber 5.1 g
    Sugars 18.1 g
    Protein 8.2 g

    The following items or measurements are not included:

    mixed Italian herbs


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