Penn Herb Wellness Guide
Wine and Vegetable Soup
A French vegetable stew similar to beef bourguignon.
Ingredients
- 2 onions, peeled and sliced
- 3 carrots, peeled and diced
- 3 pink turnips, peeled and diced
- 2 leeks, chopped
- 2 Tbs butter
- 1 Tbs vegetable oil
- 2 cups red wine
- 1 1/2 quarts chicken broth
- Salt, to taste
- Ground black pepper, to taste
- 1 Tbs arrowroot
- 3 Tbs water
- 2 Tbs chives, minced
Directions
- Warm butter and vegetable oil in a pot over medium heat.
- Add onions, carrots, turnips, and leeks and saut for 5 minutes.
- Add red wine and bring to a boil, uncovered.
- Turn down heat and simmer for 20 minutes.
- Add chicken broth.
- Simmer for 10 minutes and then add salt and pepper.
- Dissolve arrowroot in water and stir into pot.
- Simmer for a few minutes, top with chives, and serve.
Nutrition Facts
Calories 150
Calories from Fat 50 (33%)
(9%)Total Fat 6g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(3%)Cholesterol 8mg
(32%)Sodium 758mg
(10%)Potassium 338mg
Total Carbohydrate 14g
(10%)Dietary Fiber 3g
Sugars 5g
Sugar Alcohols 0g
(4%)Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.