Directions:
- Bring 1 3/4 cups water and bouillon cube to a boil in a large skillet, stirring until cube dissolves; cool slightly.
- Whisk flour gradually into remaining 1/4 cup water; add to broth, and cook over medium-high heat, whisking constantly, 2 minutes or until mixture is slightly thickened.
- Reduce heat to medium; add potato, and cook, covered, 15 minutes. Add green beans, and cook, covered, 8 minutes or until crisp-tender. Stir in pepper, dillweed, and lemon juice. Serve immediately.
- * For testing purposes only, we used Knorr Vegetarian Vegetable Bouillon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.21 Kcal (960 kJ) | ||
| Calories from fat | 0.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 130.7mg | 5% | |
| Potassium | 899.62mg | 19% | |
| Total Carbs | 53.01g | 18% | |
| Sugars | 11g | 44% | |
| Dietary Fiber | 8.69g | 35% | |
| Protein | 6.09g | 12% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 2.9mg | 16% | |
| Calcium | 103.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 55.4 Kcal (232 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 31.59mg | 5% | |
| Potassium | 217.42mg | 19% | |
| Total Carbs | 12.81g | 18% | |
| Sugars | 2.66g | 44% | |
| Dietary Fiber | 2.1g | 35% | |
| Protein | 1.47g | 12% | |
| Vitamin C | 3.5mg | 24% | |
| Vitamin A | 0.5mg | 76% | |
| Iron | 0.7mg | 16% | |
| Calcium | 24.9mg | 10% | |
* 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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