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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 195.6
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 565.5 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 12.8 g

View full nutritional breakdown of Gail's " empty the cupboard/freezer" Soup calories by ingredient
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Gail's " empty the cupboard/freezer" Soup

Submitted by: GAILANN48

Introduction

Simple, savory, and hearty as it is, but certainly ripe for your own additons and subtractions. Good source of iron and other nutrients you might be tracking - easy to reduce the sodium by changing one broth component. Simple, savory, and hearty as it is, but certainly ripe for your own additons and subtractions. Good source of iron and other nutrients you might be tracking - easy to reduce the sodium by changing one broth component.
Number of Servings: 8

Ingredients

    Progresso Tuscany Chicken Broth - 32 oz.
    Progresso Unsalted Chicken Broth - 32 oz.
    Organics Organic Soy Beans, canned - 15 oz.
    Farro - Italian pearled - 4 cups cooked
    Celery, raw, sliced - 1.5 cups
    Garlic, raw, chopped - 4 cloves
    Baby carrots, raw, sliced - 12 medium
    Green bell peppers, chopped - 1 cup
    Ginger, ground - 1 Tbsp.
    White pepper, ground - 1 tsp.
    Curry powder - 1 Tbsp.
    Parsley, dried - 3 Tbsp.
    Basil, dried - 3 Tbsp.
    Thyme, dried - 2 Tbsp.


Tips

I've used cooked farro - if you are starting with uncooked grains, you'll have to either cook them first, (or perhaps add more broth to the starting liquid to make up for what the uncooked grains with absorb, but I haven't tried that. Doing that would affect nutritional values, and you'd have to amend them.)


Directions

Pour broth into a large pot. Add cooked farro and canned soy beans. Chop and add the celery, garlic, bell peppers, and carrots. Finally, add the spices and stir well. Bring to boil, and then reduce heat to low. Cook on until carrots are done to taste.

Serving Size: Makes 8 1.5 c servings

Number of Servings: 8

Recipe submitted by SparkPeople user GAILANN48.






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