Jewish Butter Vegetable Soup 1857
Recipe: #36427
February 06, 2021
Categories: Jewish, One-Pot Meal, Gluten-Free, Vegan Vegetarian, Frozen Vegetables, Butter/Margarine, more
"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"
Ingredients
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 by Step Method
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
No special items needed.