Original recipe yields 30 servings
Based on a 2,000 calorie dietSee full nutrition
I changed the chicken broth to veggie broth to make this dish vegetarian. It was a very light soup with lots of flavor and super healthy. Definitely a keeper.
I was out of celery and carrots, but had an abundance of mushrooms and parsnips, also bell peppers. This is cooking right now, smells heavenly, it will surprise my daughter when she finally get...