When Earl Johnson first came to the school, he tempted students with sampler cups of soup. "I really had to push it in the beginning. I used to tell them it won't kill you! But now they trust me." This soup is one that encourages teens to eat a variety of vegetables.
- Portion size 6 servings
Ingredients
Method
In large saucepan or Dutch oven, fry bacon over medium-high heat until crisp. Drain off fat.
Add celery, onion, mushrooms, carrots, turnip, parsnips, leeks and pepper; cook over medium heat, stirring occasionally, until onion is softened, about 10 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Whisk in stock and milk; bring to boil. Add tomatoes; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes. Add parsley and lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.) Garnish with croutons, and mint (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 607 mg
- Protein 6 g
- Calories 185.0
- Total fat 5 g
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 32 g
%RDI
- Iron 16.0
- Folate 34.0
- Calcium 10.0
- Vitamin A 98.0
- Vitamin C 43.0
