80
calories
15
ingredients
16
servings
36
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Related categories: SoupsDairy-freeSesame-freeSeafood-freePeanut-freeTree-nut-free+ See all
Ingredients
3 tbsps extra-virgin olive oil
1 vidalia large, Spanish or red onion – skinned and cut in 1/2†cubes
4 large garlic cloves – skinned and halved
4 carrots medium, – peeled and cut in 1/2†slices
2 celery ribs – trimmed and cut in 1/2†slices
1 leeks including green parts – trimmed, halved lengthwise, thoroughly washed and cut in 1†slices
2 plum tomatoes – cut in 1†pieces
1 potatoes medium white, – peeled and cut in 1/2†cubes
4 cups vegetables scraps cut in 1†pieces, stems of mushrooms, asparagus, chard, kale, broccoli or artichokes; corn cobs, fennel tops, etc…
1 bunch flat leaf parsley fresh
2 tsps sea salt or to taste
2 tsps whole peppercorn
5 qts water spring or filtered
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Recipe Instructions
Read the instructions at Food & StyleNutrition Facts
80
calories
3
g fat
2
g sugar
Amount Per Serving (recipe is 16 servings)
Calories 80
Calories From Fat 25
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat g
Cholesterol 0mg
0%
Sodium 200mg
8%
Potassium 260mg
7%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
12%
Sugars 2g
Protein 2g
4%
Vitamin A
100%
Vitamin C
25%
Calcium
4%
Iron
6%
Weight Watchers Points
PointsPlus: 2SmartPoints: 2
