French Onion Vegetable Soup
- Number of Servings: 4
Ingredients
1 medium (2-1/2" dia) Onions, raw, diced1 tsp. (1" sq, 1/3" high) Butter, unsalted 4 fl oz White Wine 4 cup Emeril's All Natural Organic Vegetable Stock (by JANIS-IRENE) 2 small (5-1/2" long) Carrots, raw, diced 2 clove Garlic 1 1tsp Olive Oil 1 cup, sliced Zucchini 1 cup Spinach, fresh 1 cup Baby Bok Choy (by MYSHARONANY)1/4 cup Med. Green Bell Pepper diced1/4 cup Yellow Bell Pepper, diced 1/4 cup bell pepper, red, sweet, raw, diced
Heat saucepan, add butter and olive oil until butter is melted. Once the onions are light brown, add 2 TBLS water to deglaze the pan and scrape up brown bits. Continue to cook the onions, and add garlic and the peppers and carrots. When the pan starts to brown the second time, add 2 oz. white or red wine to deglaze the pan. Repeat the 2 TBLS water and then the 2 oz. wine to deglaze 2 more times. Add stock and bring to a simmer. Add zucchini, spinach and bok choy, and stir until spinach is wilted. Serve warm.
Serving Size: makes 3-4 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHOCCHIP50.
Serving Size: makes 3-4 2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHOCCHIP50.
Nutritional Info Amount Per Serving
- Calories: 99.2
- Total Fat: 2.4 g
- Cholesterol: 2.7 mg
- Sodium: 612.2 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.3 g
- Protein: 2.3 g
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