Vegetable Potage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
2 cupsBroccoli, fresh, 1 large Leek - bulb and leaf -2 cups Celery, raw, 2 cups Sugar Snap Peas, Raw 1 can navy beans, rinsed10 baby carrots raw, 1 Yellow Bell pepper1 Red Onion 2 cups Spinach1/2 poblano pepper1 tsp salt2 tsp Herbes de Provence
Chop the vegetables to a uniform dice and place in a large soup pot. Cover with water. Simmer until vegetables are tender. Puree with an immersion or regular blender and serve.
Serving Size: Makes 6 two cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATTYC114.
Serving Size: Makes 6 two cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user PATTYC114.
Nutritional Info Amount Per Serving
- Calories: 124.6
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 424.5 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 9.1 g
- Protein: 7.2 g
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