6 Serves
113 Mins
Prepare the vegetables by peeling and dicing the carrots, onions, and potatoes using a chef's knife and cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
KoreanVitamin E
1 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
105 µg / 400 µgCalcium
125 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
1005 mg / 4,700 mgSodium
1423 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat the olive oil in a large stock pot over medium heat.
Add the diced onions and minced garlic to the pot, sautéing until softened and fragrant.
Stir in the chopped carrots, potatoes, and assorted vegetables, then pour in the vegetable broth and water to cover.
Bring the soup to a gentle boil, then reduce heat and simmer for 75 minutes until all vegetables are tender.
Season the soup with salt and black pepper to taste, then serve hot.
25
g20
g20
g
American
Italian