Directions:
- In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender.
- With a potato masher, puree most of the vegetables. For dumplings, combine the egg, water, salt and flour until smooth and stiff. Drop by teaspoonfuls into the boiling soup. Cover and simmer until the dumplings are cooked through, about 10 minutes. Garnish each serving with a butter and parsley. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.51 Kcal (1480 kJ) | ||
| Calories from fat | 6.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 1% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 492.73mg | 21% | |
| Potassium | 533.25mg | 11% | |
| Total Carbs | 76.5g | 25% | |
| Sugars | 6.27g | 25% | |
| Dietary Fiber | 4.69g | 19% | |
| Protein | 7.96g | 16% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 1.5mg | 8% | |
| Calcium | 77mg | 8% | |
| Amount Per 100 g | |||
| Calories | 74.42 Kcal (312 kJ) | ||
| Calories from fat | 1.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 1% | |
|---|---|---|---|
| Cholesterol | 5.74mg | 9% | |
| Sodium | 103.73mg | 21% | |
| Potassium | 112.26mg | 11% | |
| Total Carbs | 16.1g | 25% | |
| Sugars | 1.32g | 25% | |
| Dietary Fiber | 0.99g | 19% | |
| Protein | 1.68g | 16% | |
| Vitamin C | 0.9mg | 7% | |
| Vitamin A | 0.3mg | 44% | |
| Iron | 0.3mg | 8% | |
| Calcium | 16.2mg | 8% | |
* 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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