Vegetable Soup With Tilsit Toast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups | 1 | Servings | |
INGREDIENTS
| 4 | Sliced diced cooked bacon | |
| 1 | lb | Fresh/frozen mixed chopped |
| Vegetables | ||
| 5 | c | Beef broth |
| 6 | Slices white/whole wheat | |
| Bread | ||
| Shredded tilsit | ||
| Chopped fresh parsley for | ||
| Garnish |
INSTRUCTIONS
Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth. Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1035
Calories From Fat: 841
Total Fat: 93.1g
Cholesterol: 150.5mg
Sodium: 5974mg
Potassium: 1105.3mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 42.5g