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Just-picked garden flavor makes this hearty vegetable soup a summer staple for Anna Minegar in Zolfo Springs, Florida. “It warms the soul,” she explains.
This recipe is:
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Nutritional Facts 1 cup equals 160 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 1,222 mg sodium, 29 g carbohydrate, 6 g fiber, 6 g protein.
Originally published as Cheese-Topped Vegetable Soup in Cooking for 2 Summer 2006, p31
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Reviewed on Feb. 26, 2010 by waynepat
Very good soup. I've made it several times. It is a quick and easy recipe.
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