Country-French Vegetable Soup

recipe

Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Nutritional Information

Calories 184
Caloriesfromfat 20 %
Fat 4.1 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 5.7 g
Carbohydrate 33.1 g
Fiber 7.6 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 425 mg
Calcium 77 mg

Ingredients

2 teaspoons olive oil
2 cups chopped green cabbage
1 cup chopped onion
1 cup (1/2-inch-thick) sliced carrot
1 cup sliced celery
1 cup diced red potato
1 teaspoon caraway seeds
1 cup water
1 cup drained canned chickpeas (garbanzo beans)
2 tablespoons minced fresh parsley
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon pepper

Preparation

Heat oil in a Dutch oven over medium-high heat until hot. Add cabbage and next 5 ingredients (cabbage through caraway seeds); sauté 2 minutes. Add water and broth; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add chickpeas, parsley, dill, and pepper; cook until thoroughly heated.

Note:

November 1997
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