Directions:
- In a large saucepan, combine water, V8, broth, tomato soup, bouillon, carrots, and celery.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer 10 minutes.
- Add peas, corn, and orzo to pot.
- Return to a simmer.
- Simmer 10 minutes or until orzo is al dente.
- Ladle into bowls and sprinkle with parsley.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.88 Kcal (464 kJ) | ||
| Calories from fat | 22.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Cholesterol | 1.9mg | 1% | |
| Sodium | 243.01mg | 10% | |
| Potassium | 420.18mg | 9% | |
| Total Carbs | 18.98g | 6% | |
| Sugars | 6.56g | 26% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 89.9mg | 150% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 43.09 Kcal (180 kJ) | ||
| Calories from fat | 8.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 4% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 1% | |
| Sodium | 94.44mg | 10% | |
| Potassium | 163.3mg | 9% | |
| Total Carbs | 7.38g | 6% | |
| Sugars | 2.55g | 26% | |
| Dietary Fiber | 1.42g | 15% | |
| Protein | 1.6g | 8% | |
| Vitamin C | 34.9mg | 150% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 6% | |
| Calcium | 15.3mg | 4% | |
* 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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