Lunch

Mediterranean soup is for Lunch.

Mediterranean soup takes 15 minutes to prepare.

Mediterranean soup takes 60 minutes to cook.

Mediterranean soup makes 6 servings.

The ingredients for Mediterranean soup are:

2 cup Broth, Vegetable, Clearly Organic, Best Choice
16 oz Aquafina bottled water
1 serving Onion - Yellow - 1/4 Cup (by ***DEBRA***)
.5 bulb Fennel
2 stalk, medium (7-1/2" - 8" lon Celery, raw
3.5 serving "Great Value" Golden Sweet Whole Kernel Corn, No Salt Added (.5cups)
1.5 cup Canned Carrots
2.5 serving Sliced New Potatoe (by CFOLKEDAHL)
.5 tsp Turmeric, ground
.25 tsp Thyme, ground
1 tsp Garlic powder
.5 tsp Oregano, ground
1 tbsp Parsley, dried
.5 tsp Black Pepper, Ground (by 16HEATHER)
.5 tsp Turmeric, ground

Here is how you make Mediterranean soup:

Caramelize onions or saute onions in a pan with 2 T extra virgin olive oil over medium heat. Stir frequently. Transfer to a deep sauce pan. Add remaining ingredients. Cook over medium heat till boiling. Reduce heat to low and simmer. Remove from heat when it starts to boil again or vegetables are softening. Serving Size: Makes 6.5 servings based on 1 cup helpings.Number of Servings: 6.5Recipe submitted by SparkPeople user SCENTED77.

The nutritional information for Mediterranean soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 87.2

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 326.9 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 3.7 g
• Protein: 1.6 g

The dietary needs meet for Mediterranean soup is Low Fat