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    You are in: Home / Low-cholesterol / Simple Vegetable Soup Recipe
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    Simple Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Chef George S.'s Note:

    The basic soup can be varied almost infinitely by changing the herbs used. You can also use a variety of toppings; I like small crisp garlic croutons, sour cream, or even avacado & sour cream on the soup (cold) in summer.

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    Units: US | Metric


    1. 1
      Coarsely chop vegetables.
    2. 2
      Add all ingredients except herbs and lemon juice to broth in a sauce pan, and bring to a boil. Decrease heat, cover pan, and simmer for 15 minutes, or until vegetables are soft.
    3. 3
      Remove from heat and allow to cool to room temperature. Add lemon juice and herbs, and process in food processor or food mill until smooth.
    4. 4
      At this point, soup can be refrigerated for up to 3 days or frozen up to 3 months.
    5. 5
      Serve soup either hot or cold. Garnish with fresh herbs or other topping of your choice.

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    Nutritional Facts for Simple Vegetable Soup

    Serving Size: 1 (374 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 270.4
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 0.5 g
    Cholesterol 2.4 mg
    Sodium 868.9 mg
    Total Carbohydrate 56.2 g
    Dietary Fiber 7.7 g
    Sugars 10.8 g
    Protein 8.3 g

    The following items or measurements are not included:

    vegetable broth

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