Jewish Butter Vegetable Soup 1857

8
Servings
9m
Prep Time
3h
Cook Time
3h 9m
Ready In


"You could add a roux at end I'm leaving this gluten free .can make vegan using margarine .I'm using frozen and canned veggies this was originally all fresh veggies"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (460.7 g)
  • Calories 357.9
  • Total Fat - 29.6 g
  • Saturated Fat - 16.8 g
  • Cholesterol - 77.4 mg
  • Sodium - 1086.9 mg
  • Total Carbohydrate - 14.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5.8 g
  • Protein - 9.8 g
  • Calcium - 83.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 15.8 mg
  • Thiamin - 0.2 mg

Step 1

Melt butter in pan add veggies except peas and green beans and simmer on low for 3 minutes

Step 2

Add spices

Step 3

Add herbs

Step 4

Add green beans undrained

Step 5

Add water simmer 2 hours season to taste last 10 minutes add frozen peas

Tips & Variations


No special items needed.

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