Directions:
- Melt butter in a 3-qt. saucepan over medium-high heat; add carrots and next 4 ingredients, and sauté 5 to 7 minutes or until tender. Sprinkle flour over vegetable mixture, and stir until coated. Stir in bouillon cube, milk, and 3 cups water; cook, stirring occasionally, 10 to 11 minutes or until mixture is slightly thickened and bubbly.
- Add shredded cheese and red pepper, stirring until well blended. Serve immediately.
- The Sandwich: Layer guacamole, tomato slices sprinkled with salt and pepper, bacon slices, and arugula between whole grain bread slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.62 Kcal (3653 kJ) | ||
| Calories from fat | 461.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.25g | 79% | |
|---|---|---|---|
| Cholesterol | 146.79mg | 49% | |
| Sodium | 1344.97mg | 56% | |
| Potassium | 1363.63mg | 29% | |
| Total Carbs | 76.34g | 25% | |
| Sugars | 34.5g | 138% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 25.69g | 51% | |
| Vitamin C | 72.3mg | 121% | |
| Vitamin A | 3mg | 99% | |
| Iron | 25.7mg | 143% | |
| Calcium | 792.5mg | 79% | |
| Amount Per 100 g | |||
| Calories | 98.53 Kcal (413 kJ) | ||
| Calories from fat | 52.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 79% | |
|---|---|---|---|
| Cholesterol | 16.57mg | 49% | |
| Sodium | 151.87mg | 56% | |
| Potassium | 153.97mg | 29% | |
| Total Carbs | 8.62g | 25% | |
| Sugars | 3.9g | 138% | |
| Dietary Fiber | 0.73g | 26% | |
| Protein | 2.9g | 51% | |
| Vitamin C | 8.2mg | 121% | |
| Vitamin A | 0.3mg | 99% | |
| Iron | 2.9mg | 143% | |
| Calcium | 89.5mg | 79% | |
* 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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