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Recipe

Shredded Soup

7 Recipe Reviews |Rate this Recipe| 52 Saves

This shredded vegetable soup is creamy and full of nutritious vegetables. "Chayote" (mirliton squash) lends the comforting texture to this delicious soup. A typical ingredient of the Aztec and Mayan cuisine, this vegetable is high in potassium and low in carbohydrates. Try this one with spaghetti squash and other varieties of vegetables, too!

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 servings
  • Difficulty: Easy

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

HEAT oil in large saucepan over medium heat. Add flour; cook, stirring constantly, for 1 to 2 minutes or until lightly browned. Stir in water, carrots, zucchini, chayote, evaporated milk and bouillon; bring to a boil. Reduce heat to low; add pepper. Cook, stirring occasionally, for 5 minutes.

Nutrition Facts

Amount Per Serving
Servings: 6 servings
Calories 130
Calories from Fat 60
%Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 16%
Cholesterol 20mg 6%
Sodium 680mg 28%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 8%
Sugars 9g
Protein 5g
Vitamin A 90%
Vitamin C 25%
Calcium 20%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Easy

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