Directions:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp-tender. Add garlic, salt and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed. Yield: 12-14 servings (about 3-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.19 Kcal (1784 kJ) | ||
| Calories from fat | 191.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.33g | 33% | |
|---|---|---|---|
| Cholesterol | 59.38mg | 20% | |
| Sodium | 905.6mg | 38% | |
| Potassium | 427.34mg | 9% | |
| Total Carbs | 47.35g | 16% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 3.31g | 13% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 29.8mg | 50% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.4mg | 2% | |
| Calcium | 225.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 112.01 Kcal (469 kJ) | ||
| Calories from fat | 50.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.61g | 33% | |
|---|---|---|---|
| Cholesterol | 15.61mg | 20% | |
| Sodium | 238.02mg | 38% | |
| Potassium | 112.32mg | 9% | |
| Total Carbs | 12.44g | 16% | |
| Sugars | 1.74g | 27% | |
| Dietary Fiber | 0.87g | 13% | |
| Protein | 2.62g | 20% | |
| Vitamin C | 7.8mg | 50% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.1mg | 2% | |
| Calcium | 59.3mg | 23% | |
* 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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