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Sharon Clark: "Light veggie soup that uses up lots of garden veg…" Read More
11Ingredients
55Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1 eggplant (peeled and cut into small cubes)
- 1 zucchini (chopped)
- 1 yellow onion (quartered)
- 1 red bell pepper (seeded and chopped)
- 4 tomatoes (large, peeled and quartered)
- 3 cups chicken broth
- freshly ground pepper
- salt
- 4 Tbsp. fresh basil (minced)
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Directions
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium270mg11% |
Potassium1040mg30% |
Protein8g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber8g32% |
Sugars10g |
Vitamin A45% |
Vitamin C120% |
Calcium8% |
Iron6% |
* 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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Reviews(1)
Sharon Clark 7 years ago
Light veggie soup that uses up lots of garden veggies. This froze well for future lunches. I made the recipe per directions with no modifications.