Directions:
- In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
- While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 1 cup vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
- Add cheese, thyme, and white pepper.
- When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
- Serve hot and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.14 Kcal (1307 kJ) | ||
| Calories from fat | 171.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.09g | 29% | |
|---|---|---|---|
| Cholesterol | 42.34mg | 14% | |
| Sodium | 933.39mg | 39% | |
| Potassium | 407.07mg | 9% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 6.47g | 26% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 28.1mg | 47% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 6.9mg | 38% | |
| Calcium | 181mg | 18% | |
| Amount Per 100 g | |||
| Calories | 117.34 Kcal (491 kJ) | ||
| Calories from fat | 64.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 29% | |
|---|---|---|---|
| Cholesterol | 15.92mg | 14% | |
| Sodium | 350.89mg | 39% | |
| Potassium | 153.03mg | 9% | |
| Total Carbs | 11.03g | 10% | |
| Sugars | 2.43g | 26% | |
| Dietary Fiber | 1.52g | 16% | |
| Protein | 2.92g | 16% | |
| Vitamin C | 10.6mg | 47% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 2.6mg | 38% | |
| Calcium | 68mg | 18% | |
* 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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