Meal Types:
Appetizers Soups Lunch
fatsecret memebers
ovarall average rating
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Healthful soup that's full of veggies and can be adjusted to accommodate anything on hand.
Ingredients
Directions
- Wash, peel, and dice potato. Heat olive oil and butter over medium heat in a medium saucepan. Place diced potatoes into pan once butter has melted into oil (butter may be skipped).
- While potatoes cook, dice onion and place into pan. Stirring occasionally. Chop celery and carrots and place into pan. Allow to cook until vegetables start to soften, about 7 minutes.
- Season vegetables with salt and pepper to taste, add a pinch of red pepper flakes and minced garlic and tomato paste; cook for an additional minute.
- Add water (chicken stock or vegetable stock works as well), one bay leaf (remember to remove before serving) and season with salt and pepper to taste. Cover and allow to simmer for 30-40 minutes.
- Add rice, cover and cook for an additional 15 minutes or until rice is tender.
- Serve with bread or crackers. Enjoy!
- Note: for additional taste enhancement try adding parmesan cheese or Tabasco for some additional kick.
6 members have added this recipe to their cookbook.
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Nutrition Facts
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Serving Size 1 serving
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| Amount Per Serving |
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Calories from Fat 117
Calories 284
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| % Daily Values* |
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Total Fat
12.97g
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20% |
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Saturated Fat
4.69g
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23% |
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Polyunsaturated Fat
1.102g
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Monounsaturated Fat
6.503g
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Cholesterol
16mg
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5% |
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Sodium
636mg
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26% |
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Potassium
504mg
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Total Carbohydrate
39.06g
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13% |
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Dietary Fiber
3.4g
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14% |
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Sugars
3.44g
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Protein
3.85g
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| Vitamin A
112% |
| Vitamin C
23% |
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| Calcium
5% |
| Iron
5% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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