Directions:
- In a Dutch oven, combine the broth, Worcestershire sauce, mustard, salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until carrots are crisp-tender.
- Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the vegetables are tender. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.57 Kcal (710 kJ) | ||
| Calories from fat | 42.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 7% | |
|---|---|---|---|
| Cholesterol | 49.09mg | 16% | |
| Sodium | 267.14mg | 11% | |
| Potassium | 526.42mg | 11% | |
| Total Carbs | 13.56g | 5% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 2.2mg | 12% | |
| Calcium | 43.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 98.88 Kcal (414 kJ) | ||
| Calories from fat | 24.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 7% | |
|---|---|---|---|
| Cholesterol | 28.63mg | 16% | |
| Sodium | 155.76mg | 11% | |
| Potassium | 306.95mg | 11% | |
| Total Carbs | 7.9g | 5% | |
| Sugars | 2.63g | 18% | |
| Dietary Fiber | 1.84g | 13% | |
| Protein | 10.69g | 37% | |
| Vitamin C | 4.6mg | 13% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 1.3mg | 12% | |
| Calcium | 25.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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