Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium onion, chopped
- ½ pound fresh mushrooms, sliced
- 1 tbsp vegetable oil
- 1 can chicken broth (49.5 oz)
- 4 medium carrots, chopped
- 1 large potato, peeled and cubed
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ to 1 tsp salt
- 1 cup uncooked bow tie pasta
- 1 can whole kernel corn (15.25 oz) or 1½ cups frozen corn
- 4 plum tomatoes, thinly sliced and quartered
Directions
In a large kettle, saute the onion and mushrooms in oil until tender.
Add the broth, carrots, potato and seasonings.
Bring to a boil.
Reduce heat, cover and simmer for 15 minutes.
Meanwhile, cook pasta according to pkg. directions.
Add the pasta, corn and tomatoes to soup.
Cook 5 minutes longer or until heated through and the vegetables are tender.
Category:Cathy's Recipes
Category:Vegetable Soup Recipes
Category:Onion Recipes
Category:Mushroom Recipes
Category:chicken broth Recipes
Category:Carrot Recipes
Category:Potato Recipes
Category:Corn Recipes
Category:Plum tomato Recipes