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Description
Here is an easy soup to prepare with leftover vegetables. Feel free to use any or all of the following vegetables in the soup: onion, scallions, red or green pepper, carrots, zucchini, parsley, potato, peas, corn, and tomatoes. Make this recipe while you are listening to "Over the Rainbow" from the "Wizard of Oz."
Ingredients
US|METRIC
6 SERVINGS
- 5 cups assorted vegetables (diced)
- 1/2 cup butter
- 4 cups tomato soup (canned)
- 3 cups chicken stock (or vegetable stock)
- 1/2 cup cooking wine (Marcella, or red wine or white wine)
- 1 Tbsp. ground black pepper
- 1 Tbsp. oregano
- 1 Tbsp. salt
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Directions
- In a large saucepan, combine the assorted vegetables and butter. Cook over medium heat for 5-7 minutes, stirring constantly.
- Stir in the tomato soup, chicken stock, and wine
- Stir in the salt, ground black pepper, and oregano. Cook the soup over low heat for 1 hour.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium2030mg85% |
| Potassium340mg10% |
| Protein6g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars9g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium4% |
| Iron10% |
* 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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