I'm talking about home-made soups using fresh vegetables...by the time the soup is done the veggies are pretty soft, but I'm wondering if the nutrients are still in there since they boiled out into the broth, does that make sense?
Answer by Anonymous at 3:48 PM on Feb. 22, 2010
Answer by SWasson at 3:02 PM on Feb. 22, 2010
Answer by Anonymous at 3:22 PM on Feb. 22, 2010
Answer by pagirl71 at 7:49 AM on Feb. 23, 2010