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Ingredients
US|METRIC
8 SERVINGS
- 4 large potatoes (medium chopped)
- 3 large carrots (medium chopped)
- 3 celery stalks (medium, medium chopped)
- 3 cups bell peppers (medium chopped)
- 2 medium zucchini (medium chopped)
- 1 medium onion (finely chopped)
- 2 cups corn (fresh or frozen)
- 6 cups vegetable stock (low sodium)
- 28 oz. diced tomatoes (low sodium)
- 3 bay leaves
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 3/4 tsp. salt
- ground black pepper (to taste)
- 1 Tbsp. avocado oil
- 1 garlic clove (medium, grated)
- 1/3 cup dill (or parsley, finely chopped)
- Parmesan cheese (optional)
- yogurt (for garnish, optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg2% |
Sodium1020mg43% |
Potassium1530mg44% |
Protein9g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber9g36% |
Sugars14g |
Vitamin A130% |
Vitamin C180% |
Calcium10% |
Iron15% |
* 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)
Nicole 4 years ago
Made this exactly as instructed except with dried dill instead of fresh. Fresh would probably be much better. But this is a great basic vegetable soup. I loved the combination of vegetables. I paid close attention to he cooking time so the vegetables were firm enough. Definitely became more interesting with sour cream and Parmesan. Recipe makes a lot of soup. I froze a bunch and hope it reheats ok. Thanks!