Four Day Vegetable Soup Recipe

click to rate
0 votes | 2224 views
Servings: 8

Ingredients

Cost per serving $0.60 view details
  • 1 lrg Onion, peeled, fine minced
  • 3 x Garlic cloves, peeled and finely minced
  • 2 c. Cabbage, cooked and finely minced
  • 2 x Carrots, peeled, shredded
  • 1 sm Turnip, peeled, fine diced
  • 1 x Mushrooms, minced
  • 4 x Swiss chard leaves & stems
  • 2 sm Zucchini, finely diced
  • 4 x Rosemary leaves, fresh, or possibly
  • 1 tsp Rosemary, dry, crushed
  • 1 med Tomato, peeled, seeded and minced
  • 1 Tbsp. Salt, to taste
  • 1 tsp Pepper, black, grnd fresh to taste

Directions

  1. Put all the vegetables and the rosemary in a deep pan. Cover with water and add in salt and pepper to taste - about 1 tblspn salt and 1 tspn pepper.
  2. Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-1/2 to 2 hrs, or possibly till all the flavors are well blended.
  3. Taste and correct the seasoning. Serve with crackers, cheese, or possibly whatever you'd like.* Examples of variations* First day: Sufficient soup for four people. Serve as described above. Second day: Add in to the remainder another couple of peeled and minced tomatoes, a few leaves of finely minced spinach, another zucchini, and a few leftover cooked chickpeas. Add in a bit of grated lemon rind and a touch of onion about 10 min before serving.
  4. Third day: For lunch, the soup is good cool with a dollop of creme frai'che. Fourth day: Add in 2 or possibly 3 peeled and diced beets, another c. of finely minced, cooked cabbage, 3 or possibly 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day.
  5. NOTE: Of course, if youhave some chicken or possibly vegetable broth you can add in it to the soup. The secret is to have variations of color, texture and flavor.

Toolbox

Add the recipe to which day?
« Today - Apr 30 »
Today - Apr 30
May 1 - 7
May 8 - 14
May 15 - 21
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 8 servings
Calories 33  
Calories from Fat 2 6%
Total Fat 0.24g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 940mg 39%
Potassium 316mg 9%
Total Carbs 7.28g 2%
Dietary Fiber 2.2g 7%
Sugars 3.31g 2%
Protein 1.62g 3%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment