Country Italian Soup

1. In a Dutch oven over medium heat, cook the sausage, onion, and celery until meat is no longer pink; drain.

2. Add in garlic; cook 1 minute.

3. Add in water, potatoes, tomatoes, carrots, and seasonings.

4. Bring to a boil; decrease heat, cover and simmer for 15 minutes.

5. Stir in zucchini; simmer 8-10 minutes longer or until vegetables are tender.

6. Discard bay leaf.

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Nutrient	Quantity
Total fats	3.5229 g
Protein	97.0518 g
Carbohydrates	43.6823 g
Energy	595.7703 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1323 g
Water	2058.4624 g
Aspartic acid	0.9425 g
Calcium, Ca	797.306 mg
Lutein + zeaxanthin	443.0908 g
Fiber, total dietary	10.0545 g
Carotene, beta	11200.6754 g
Niacin	8.0045 mg
Vitamin A, RAE	1260.8931 g
Arginine	0.4153 g
Riboflavin	0.927 mg
Tocopherol, beta	0.0122 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0048 g
Glutamic acid	2.1621 g
Sodium, Na	459.5072 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0758 g
Total lipid (fat)	3.5229 g
Manganese, Mn	0.9859 mg
Fructose	2.6144 g
Proline	0.1964 g
Fatty acids, total saturated 16:0	0.5998 g
Fatty acids, total saturated 8:0	0.0015 g
Sucrose	5.8696 g
Choline, total	339.7776 mg
Sugars, total	23.0743 g
Serine	0.2268 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	0.1969 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	1.24 mg
Selenium, Se	79.1508 g
Ash	9.8052 g
Fatty acids, total saturated 18:1 undifferentiated	0.4741 g
Pantothenic acid	2.0092 mg
Phenylalanine	0.2361 g
Copper, Cu	1.6398 mg
Betaine	0.7929 mg
Thiamin	0.8809 mg
Retinol	136.0003 g
Methionine	0.0696 g
Iron, Fe	9.1782 mg
Carbohydrate, by difference	43.6823 g
Phosphorus, P	1012.6223 mg
Folate, total	151.3663 g
Tocopherol, gamma	0.1989 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	1.45 g
Alanine	0.3111 g
Cholesterol	226.6672 mg
Valine	0.2568 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.5952 g
Glycine	0.2193 g
Carotene, alpha	4452.6728 g
Glucose (dextrose)	3.6873 g
Fatty acids, total saturated 14:0	0.016 g
Zinc, Zn	5.5822 mg
Isoleucine	0.2374 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0034 g
Fatty acids, total polyunsaturated	1.2733 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.3535 g
Tocotrienol, alpha	0.082 mg
Vitamin A, IU	22965.1724 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	151.3663 g
Tryptophan	0.0721 g
Vitamin C, total ascorbic acid	92.6155 mg
Phytosterols	24.9465 mg
Galactose	0.0049 g
Fatty acids, total polyunsaturated 18:1 c	0.011 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	1.7446 g
Tyrosine	0.159 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	53.5322 g
Fatty acids, total saturated	0.8256 g
Histidine	0.1412 g
Fatty acids, total monounsaturated	0.5499 g
Threonine	0.3759 g
Folate, food	151.3663 g
Cryptoxanthin, beta	28.8628 g
Vitamin E (alpha-tocopherol)	4.3768 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	185.5992 mg
Lysine	0.3573 g
Potassium, K	2365.758 mg
Cystine	0.1632 g
Fluoride, F	5.9473 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Carrot	2	50.02	11.6876	0.2928
Onion	1	60	14.01	0.15
Potato	2	0	0	0
Bay leaf	1	0	0	0
Tomato	1 can	62.069	13.7631	0.5397
Zucchini	2	4.62	0.6842	0.088
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Water	5 cups	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 teaspoon	0.2032	0.0234	0.0057
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
thyme	1 teaspoon	0.808	0.1956	0.0134
celery rib	2	403.4676	0	2.2667
bulk italian sausage	1	403.4676	0	2.2667