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Italian Farmers Market Veggie Soup
ALL THINGS FOOD, COOKING WITH MARY AND FRIENDS14Ingredients
55Minutes
190Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups tomato sauce
- 2 cups petite diced tomatoes
- 2 cups vegetable stock (turkey or chicken bone broth)
- 2 stalks celery (diced)
- 1 large carrot (cut into coins, cut larger pieces in half)
- 1 1/2 cups rutabaga (chopped into small cubes, may also use butternut squash, acorn squash or turnips)
- 1 1/2 cups fresh brussels sprouts (cut in half, or use cabbage, chopped)
- 1 cup greens (I used the leaves from fresh Brussels sprouts, but you can use collard greens, turnip greens, any greens you like, cut into small pieces)
- 2 tsp. onion flakes (dried)
- 1 tsp. minced garlic
- 2 tsp. dried oregano
- 1 tsp. italian seasoning
- salt
- pepper
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1260mg53% |
| Potassium1160mg33% |
| Protein6g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber10g40% |
| Sugars21g |
| Vitamin A110% |
| Vitamin C110% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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