Post by marlaoh on Jun 3, 2003 6:09:46 GMT -6
Potato and Vegetable Soup
Makes:
8 servings
5 red potatoes, scrubbed
1 leek, chopped
1 red onion, diced
4 tablespoons garlic, crushed
2 jalapeno peppers, minced
3 cups mixed greens
1 cup carrots, chopped
4 tomatoes, chopped
2 cups canned plum tomatoes, chopped
1 quart vegetable stock and water
1 teaspoon black pepper
3 tablespoons balsamic vinegar
Combine all the ingredients in a 4-quart pot, stir well and cover. Place over high heat and bring to a boil; reduce heat, cover, and simmer for 35-40 minutes.
Taste and adjust seasonings if necessary.
Serving size: 1 cups
Calories: 130
Fat: 1 g
Cholesterol: 0 mg
Protein: 7 g
Fiber: 4 g
Sodium: 450 mg
Makes:
8 servings
5 red potatoes, scrubbed
1 leek, chopped
1 red onion, diced
4 tablespoons garlic, crushed
2 jalapeno peppers, minced
3 cups mixed greens
1 cup carrots, chopped
4 tomatoes, chopped
2 cups canned plum tomatoes, chopped
1 quart vegetable stock and water
1 teaspoon black pepper
3 tablespoons balsamic vinegar
Combine all the ingredients in a 4-quart pot, stir well and cover. Place over high heat and bring to a boil; reduce heat, cover, and simmer for 35-40 minutes.
Taste and adjust seasonings if necessary.
Serving size: 1 cups
Calories: 130
Fat: 1 g
Cholesterol: 0 mg
Protein: 7 g
Fiber: 4 g
Sodium: 450 mg