Chunky Celery Soup (101 Cookbooks)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280.7
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 348.7 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 2.7 g
- Protein: 6.1 g
View full nutritional breakdown of Chunky Celery Soup (101 Cookbooks) calories by ingredient
Introduction
Absolutely delicious soup, recipe available at http://www.101cookbooks.com/archives/chunky-celery-soup-recipe.html Absolutely delicious soup, recipe available at http://www.101cookbooks.com/archives/chunk
y-celery-soup-recipe.html
Number of Servings: 6
Ingredients
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1 large onion
1 large russet potato
3-4 small -medium carrots
10 medium-length stalks of celery, washed well
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
5 cups of lightly-flavored, great tasting, vegetable broth (or water)
2 cups cooked wild rice, brown rice, barley, or wheat berries
Directions
Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls.
Serves about six
Number of Servings: 6
Recipe submitted by SparkPeople user M_MORRIS165.
In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls.
Serves about six
Number of Servings: 6
Recipe submitted by SparkPeople user M_MORRIS165.
Member Ratings For This Recipe
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