Vegetables soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 106.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,984.0 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.0 g
- Protein: 5.2 g
View full nutritional breakdown of Vegetables soup calories by ingredient
Number of Servings: 3
Ingredients
-
1 cup of asparagus
4 cup of chicken bouillon
1 tomato
1 large baby zucchini
6 mushrooms, fresh
1 clove garlic
0.5 cup of white rice
0.25 cup of millet
Directions
start with the chicken broth, bring it to a boil.
in the mean time, chop the vegetables according to your taste, I prefer chucky soups so I don't chop it too small.
When your water is boling, add everthing
When the texture is at your taste, serve
calculated as two serving (if you serve it as a meal)
4 serving as an entree
Number of Servings: 3
Recipe submitted by SparkPeople user MIMIMUNSTER.
in the mean time, chop the vegetables according to your taste, I prefer chucky soups so I don't chop it too small.
When your water is boling, add everthing
When the texture is at your taste, serve
calculated as two serving (if you serve it as a meal)
4 serving as an entree
Number of Servings: 3
Recipe submitted by SparkPeople user MIMIMUNSTER.