Directions:
- In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender.
- Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.12 Kcal (1956 kJ) | ||
| Calories from fat | 243.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.1g | 42% | |
|---|---|---|---|
| Cholesterol | 311.69mg | 104% | |
| Sodium | 232.75mg | 10% | |
| Potassium | 376.59mg | 8% | |
| Total Carbs | 25.55g | 9% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 28.49g | 57% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 2.2mg | 72% | |
| Iron | 2.3mg | 13% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 182.94 Kcal (766 kJ) | ||
| Calories from fat | 95.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 42% | |
|---|---|---|---|
| Cholesterol | 122.07mg | 104% | |
| Sodium | 91.15mg | 10% | |
| Potassium | 147.49mg | 8% | |
| Total Carbs | 10.01g | 9% | |
| Sugars | 0.53g | 5% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 11.16g | 57% | |
| Vitamin C | 1.7mg | 7% | |
| Vitamin A | 0.8mg | 72% | |
| Iron | 0.9mg | 13% | |
| Calcium | 28.1mg | 7% | |
* 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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