Appetizers / Soups / Salads

Twice Boiled Vegetable Soup is for Dinner.

Twice Boiled Vegetable Soup takes several minutes to prepare.

Twice Boiled Vegetable Soup takes several minutes to cook.

Twice Boiled Vegetable Soup makes 10 servings.

The ingredients for Twice Boiled Vegetable Soup are:

Beans, white, .66 cup (remove)
Olive Oil, 4 tbsp (remove)
Onions, raw, 1 large (remove)
Onions, raw, 2 tbsp chopped (remove)
Tomato Paste, 20 grams (remove)
*Potato, raw, 1 large (3" to 4-1/4" dia.) (remove)
Carrots, raw, 2 large (7-1/4" to 8-1/2" long) (remove)
Zucchini, 2 cup, sliced (remove)
Swiss Chard, 2 cup, chopped (remove)
Cabbage, napa, 1 cup (remove)
Green Beans (snap), .5 cup (remove)
Celery, raw, 1 stalk, large (11"-12" long) (remove)
Bacon, 4 medium slices, cooked (raw product (remove)
Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 10 serving (remove)
Salt, 2 tbsp (remove)
Pepper, black, 3 tbsp (remove)

Here is how you make Twice Boiled Vegetable Soup:

Number of Servings: 10Recipe submitted by SparkPeople user NOPOGAL.

The nutritional information for Twice Boiled Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 161.7

• Total Fat: 6.9 g
• Cholesterol: 2.2 mg
• Sodium: 1,606.7 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 4.5 g
• Protein: 6.6 g

Twice Boiled Vegetable Soup is Italian cuisine.