Saute vegetables in pan drippings or other fat until soft. Puree vegetables with 1 cup of broth until smooth. Add more broth to thin to desired consistency. Season with salt, pepper and herbs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (16%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 394.3mg||14 %|
|Potassium 99.4mg||3 %|
|Total Carbohydrate 3.5g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2.7g|
|Protein 0.8g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 19
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