Low-Cholesterol Recipes: Kitchen Sink Soup | Submitted By: Judy

10 cups chicken broth2 potatoes, cubed2 carrots, sliced2 stalks celery, diced5 fresh mushrooms, sliced1 green bell pepper, chopped1 fresh broccoli, chopped4 cups cauliflower florets1 parsnip, sliced1 onion, chopped1 cup green peas1 cup cut green beans, drained1 cup wax beans, drained1/2 cup cooked chickpeas1/2 cup cooked navy beanssalt and pepper to taste1 teaspoon dried parsleyIn a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits. Amount Per Serving  Calories: 160 | Total Fat: 1.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 160

Total Fat: 1.9gCholesterol: 0mgSodium: 1008mgTotal Carbs: 26.3g    Dietary Fiber: 6.8gProtein: 10.3g VIEW DETAILED NUTRITION
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Reviewed on Jul. 13, 2010 by DarlingSweetheart    Excellent and simple. Kids helped with prep. Used alot of ingredients up... Didn't have / use broccoli, cauliflower, wax beans, parsnip, navy beans. Did have extra 3 potatoes, 2 banana peppers, yellow bell pepper instead of green, 2 cups of dried shittake mushrooms, 2 cups frozen chickpeas, 2 cups of frozen green peas, 1 lb. fresh green beans. Used homemade chicken stock. Very delicious! Salt and pepper to taste. Very good with biscuits. Was this review helpful? [ YES ]
0 users found this review helpful Excellent and simple. Kids helped with prep. Used alot of ingredients up... Didn't have / use... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! 

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