320
calories
24
ingredients
4
servings
1,200
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Ingredients
4 cups vegetable stock really good, recipe follows
1 1/4 tsps salt
1 tbsp white wine
1/2 acorn squash small, peeled and cut into bite-sized pieces
2 yukon gold potatoes small, peeled and cut into 1/2 inch squares
1 carrots large, peeled and cut into sticks about 1 inch long and 1/4 inch wide
1 plum tomatoes peeled and chopped, optional
2 tbsps white rice
3 tbsps frozen peas
2 tbsps frozen corn
1 tbsp fresh oregano chopped
2 tsps chopped parsley
1 tsp fresh lemon juice
2 tbsps safflower oil
2 leeks cleaned, halved lengthwise, and sliced
3 onion large, trimmed, peeled, and quartered
1 head garlic trimmed and cloves separated, but not peeled
2 yukon gold potatoes scrubbed and cut into chunks
2 carrots large, peeled and cut into chunks
4 stalks celery trimmed and cut into 2-inch lengths
1 sprig fresh oregano
4 sprigs fresh parsley
10 peppercorns
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Recipe Instructions
Read the instructions at Big Girls Small KitchenNutrition Facts
320
calories
7
g fat
9
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 320
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 1750mg
73%
Potassium 1440mg
41%
Total Carbohydrates 55g
18%
Dietary Fiber 12g
48%
Sugars 9g
Protein 10g
20%
Vitamin A
170%
Vitamin C
80%
Calcium
15%
Iron
50%
Weight Watchers Points
PointsPlus: 8SmartPoints: 10
