Mixed Vegetable Soup Recipe

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Ingredients:

Serving

2 small carrots, grated
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/4 cup butter, cubed
2 cans (14-1/2 oz each) reduced-sodium chicken or vegetable broth
2 cans (14-1/2 oz each) no-salt-added diced tomatoes, undrained
1 tbsp sugar
1/4 tsp pepper
1/4 cup king arthur unbleached all-purpose flour

Directions:

In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.71 Kcal (522 kJ)
Calories from fat	51.73 Kcal
		% Daily Value*
Total Fat	5.75g	9%
Cholesterol	15.25mg	5%
Sodium	56.75mg	2%
Potassium	134.82mg	3%
Total Carbs	16.3g	5%
Sugars	2.6g	10%
Dietary Fiber	1.15g	5%
Protein	1.68g	3%
Vitamin C	10.9mg	18%
Vitamin A	0.2mg	7%
Iron	0.1mg	0%
Calcium	16.8mg	2%

Amount Per 100 g
Calories	136.91 Kcal (573 kJ)
Calories from fat	56.8 Kcal
		% Daily Value*
Total Fat	6.31g	9%
Cholesterol	16.74mg	5%
Sodium	62.3mg	2%
Potassium	148.02mg	3%
Total Carbs	17.9g	5%
Sugars	2.86g	10%
Dietary Fiber	1.26g	5%
Protein	1.85g	3%
Vitamin C	12mg	18%
Vitamin A	0.2mg	7%
Iron	0.1mg	0%
Calcium	18.5mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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