Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus Vegetable Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

5 Cup(s) Water or stock
1/4 Cup(s) Uncooked brown rice
2 Potatoes, sliced peepled ot
not as you prefer
1 Carrot, Sliced
2 Leeks, washed very very
1 Stalk celery
1 Teaspoon(s) Thyme dried
1 Teaspoon(s) dried dill weed
10 Stalks of asparagus, sliced.
use as much of it as you
2 Cup(s) Chpped spinach, preferably
White pepper
(ordinarily I would only eat my asparagus lightly steame with garlic,
but sometimes I have so much on hand..) boil water, add rice, potatoes
and carrots cook til potatoes are tender (not cooked through but
tender). Add everything except the asparagus tips. Simmer til rice and
ptoatoes are cooked through. Add the asparagus tips and wilt them.
Variations: again terrific on a hot day with plain nonfat yoghurt. can
use milk or cream Posted to fatfree digest V97 #179 by Gloriamarie
Amalfitano <> on Aug 14, 1997

Nutrition (calculated from recipe ingredients)
Calories: 950
Calories From Fat: 367
Total Fat: 41.4g
Cholesterol: 222.6mg
Sodium: 5044.7mg
Potassium: 1603.2mg
Carbohydrates: 123g
Fiber: 13.7g
Sugar: 11.8g
Protein: 29.2g

Scale this recipe to Servings [?]