Appetizers / Soups / Salads

Kathryn's Vegetable soup is for Soup.

Kathryn's Vegetable soup takes 20 minutes to prepare.

Kathryn's Vegetable soup takes 30 minutes to cook.

Kathryn's Vegetable soup makes 9 servings.

The ingredients for Kathryn's Vegetable soup are:

Olive Oil, 3 tbsp
Garlic, 3 tsp
Ginger Root, 1 tsp
Onions, raw, 2 small
Salt, 0.75 tsp
Carrots, raw, 2 cup, chopped
Celery, raw, 1 2/3 cup, diced
Potato, raw, 3cup diced
Whole Wheat Flour, 1 tbsp
White Wine, 8 fl oz
Collards, 4 cup, chopped
Crushed Tomatoes, 28 oz.
Water, tap, 2 cup
Beans, great northern, 2 15.5-ounce cans
Chicken stock, home-prepared, 4 cup
Parsley, dried, 0.5 tbsp
Thyme, ground, 0.5 tbsp

Here is how you make Kathryn's Vegetable soup:

Add ingredients to a heavy sauce pot in order, oil through salt first,saute, then celery through flour, allow flour to cook, add wine to get anything stuck to pan unstuck, then add the rest of the ingredients, bring to a boil and then simmer until potatoes are cooked. Add black pepper to taste.Makes just over 9 1.5-cup servingsNumber of Servings: 9Recipe submitted by SparkPeople user KANTMAN.

The nutritional information for Kathryn's Vegetable soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 297.7

• Total Fat: 6.5 g
• Cholesterol: 3.1 mg
• Sodium: 724.3 mg
• Total Carbs: 44.7 g
• Dietary Fiber: 11.4 g
• Protein: 14.0 g

The dietary needs meet for Kathryn's Vegetable soup is Vegetarian