Directions:
- Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes.
- Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
- Yields about 1 cup per serving.
- Suggestion: Puree part of the soup to thicken stock. Measure out in 1 cup containers and freeze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.79 Kcal (455 kJ) | ||
| Calories from fat | 22.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 768.17mg | 32% | |
| Potassium | 435.65mg | 9% | |
| Total Carbs | 19.52g | 7% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 3.97g | 8% | |
| Vitamin C | 47.6mg | 79% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 47.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50.79 Kcal (213 kJ) | ||
| Calories from fat | 10.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 4% | |
|---|---|---|---|
| Cholesterol | 0.57mg | 0% | |
| Sodium | 358.64mg | 32% | |
| Potassium | 203.4mg | 9% | |
| Total Carbs | 9.11g | 7% | |
| Sugars | 2.33g | 20% | |
| Dietary Fiber | 1.58g | 14% | |
| Protein | 1.85g | 8% | |
| Vitamin C | 22.2mg | 79% | |
| Iron | 0.7mg | 9% | |
| Calcium | 22.1mg | 5% | |
* 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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