Root Vegetable Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories74Total Fat1 gSaturated Fat0.5 gSodium439 mgTotal Carbohydrate16 gDietary Fiber5 gProtein2.5 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresWater2 cupsVegetable bouillon cube1Carrots, peeled and cubed½ cupParsnips, peeled and cubed½ cupYellow beets, peeled and cubed (or substitute another root vegetable, eg, rutabaga or potato)½ cupTurnips, peeled and cubed½ cupScallions, chopped2Fresh parsley, chopped2 tablespoons
  • Directions
  • Bring 2 cups of water in a medium pot to a boil over high heat.
  • Add bouillon cube and stir occasionally until dissolved.
  • Add vegetables and cook until tender, about 8-10 minutes depending on size.
  • Stir in parsley and serve.

  • Exchanges
    3 vegetables

    Side Suggestions: Provolone Paninis
    For each person, place 2 slices of provolone cheese between 2 slices of whole wheat bread. Cook in a panini press. If you don’t have a panini press, place non-stick grill pan or skillet over medium-high heat and spray with cooking spray. Add sandwiches to the pan and then place a plate with a canned food item or other weight on top. Cook for 1-2 minutes on each side.

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