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Recipe Summary

Yield:
14 servings (serving size: 1 cup soup and 1/2 teaspoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large Dutch oven; stir in saffron, if desired. Bring to a boil; cover, reduce heat, and simmer 1 hour or until vegetables are tender. Ladle soup into each of 14 bowls; sprinkle with cilantro.

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Nutrition Facts

62 calories; calories from fat 3%; fat 0.2g; saturated fat 0g; mono fat 0.1g; poly fat 0.1g; protein 5.2g; carbohydrates 10.5g; fiber 1.8g; cholesterol 0mg; iron 1.1mg; sodium 217mg; calcium 42mg.
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