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Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. “A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!”
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 134 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 404 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
Originally published as Winter Harvest Vegetable Soup in Light & Tasty February/March 2008, p47
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Reviewed on Nov. 09, 2011 by tastilicious
I made this soup last year in the winter...and it's a keeper...so tasty and so many great vegetables!! Cooking it now!
Reviewed on Mar. 31, 2011 by dfausnacht
I used sweet potatoes instead of regular, and the result was a beautiful mixture of sweet and savory.
Reviewed on Nov. 22, 2010 by asabot
I love this soup. At one point in the past I gave it 4 stars, but if I could I would definitely change it to 5 now. I always use Better Than Bouillon vegetable base for the broth and I leave out the apples. The flavor is so great!
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