Recipe
Soup, Chili & Stew
Harvest Time Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. cooked soybeans | ||
| 2 c. water | ||
| 1 ¾ c. chicken broth | ||
| ¼ c. chopped carrot | ||
| ¼ c. chopped onion | ||
| ½ tomato, chopped | ||
| ¼ c. chopped celery | ||
| 2 tbsp. chopped fresh thyme or 1 tsp dried thyme leaves | ||
| 2 tbsp. chopped fresh basil or 1 tsp dried basil | ||
| 1 tbsp. dried parsley | ||
| 1 clove(s) garlic, minced | ||
| ½ tsp. grated lemon peel | ||
| 1 tsp. lemon juice | ||
| salt and pepper, to taste |
Directions
- Combine all ingredients in soup pot and bring to a boil.
- Reduce heat and simmer 30 minutes, stirring occasionally. Cook until vegetables are just tender.
Nutrition facts
Servings
112 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 329mg
- Total Carbohydrates: 10g
- Protein: 10g
Recipe Source:
Iowa Soybean Promotion Board.