Directions:
- Heat the oil in a large stockpot or Dutch oven. Add the onion, celery,bell pepper, carrots and garlic and cook, covered, until almost tender, stirring frequently to prevent burning.
- Add lettuce or cabbage and sweat (cover the pan) for about 2 minutes.
- Add tomatoes and cook for about 5 minutes, covered.
- Add chicken broth or stock, herbs and spices, and bring the soup to a boil.
- Reduce the heat, then simmer for about 1 to 1 1/4 hour, until carrots and celery are very tender. Adjust seasoning if necessary.
- Add wine if desired. Remove from heat.
- Serve with cornbread or corn muffins.
- This soup freezes very well. Chill thoroughly before freezing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.13 Kcal (524 kJ) | ||
| Calories from fat | 54.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Sodium | 1636.3mg | 68% | |
| Potassium | 534.86mg | 11% | |
| Total Carbs | 10.32g | 3% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 3.01g | 12% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 45.7mg | 76% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 9.1mg | 51% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 29.76 Kcal (125 kJ) | ||
| Calories from fat | 12.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 9% | |
|---|---|---|---|
| Sodium | 389.2mg | 68% | |
| Potassium | 127.22mg | 11% | |
| Total Carbs | 2.45g | 3% | |
| Sugars | 1.05g | 18% | |
| Dietary Fiber | 0.72g | 12% | |
| Protein | 0.32g | 3% | |
| Vitamin C | 10.9mg | 76% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 2.2mg | 51% | |
| Calcium | 15.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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