Directions:
- In a Dutch oven or soup kettle, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2227.05 Kcal (9324 kJ) | ||
| Calories from fat | 490.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.53g | 84% | |
|---|---|---|---|
| Cholesterol | 408.24mg | 136% | |
| Sodium | 10913.4mg | 455% | |
| Potassium | 6675.28mg | 142% | |
| Total Carbs | 252.98g | 84% | |
| Sugars | 90.74g | 363% | |
| Dietary Fiber | 50.51g | 202% | |
| Protein | 166.86g | 334% | |
| Vitamin C | 111.8mg | 186% | |
| Vitamin A | 7.6mg | 252% | |
| Iron | 25.5mg | 142% | |
| Calcium | 587.8mg | 59% | |
| Amount Per 100 g | |||
| Calories | 83.39 Kcal (349 kJ) | ||
| Calories from fat | 18.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 84% | |
|---|---|---|---|
| Cholesterol | 15.29mg | 136% | |
| Sodium | 408.65mg | 455% | |
| Potassium | 249.95mg | 142% | |
| Total Carbs | 9.47g | 84% | |
| Sugars | 3.4g | 363% | |
| Dietary Fiber | 1.89g | 202% | |
| Protein | 6.25g | 334% | |
| Vitamin C | 4.2mg | 186% | |
| Vitamin A | 0.3mg | 252% | |
| Iron | 1mg | 142% | |
| Calcium | 22mg | 59% | |
* 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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