Pepper Pot Soup
by joelee1
Vegetable Puree soup
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INGREDIENTS
- 4 cups Low sodium chicken broth
- 2 whole Potatoes ; cut in cubes
- 2 whole carrots ; cut in cubes
- 2 whole celery stalks ; sliced
- 2 whole onions ; sliced
- 1 whole Bell pepper ; cut up
- 1/2 cup flour
- 2 teaspoons salt
- 6 cups milk
- 1/2 tsp Black pepper
INSTRUCTIONS
boil all the vegetables in the chicken broth until tender. While they are boiling put the milk in a large measuring cup and add the flour and whisk together and set aside. When the vegetables are done, puree in a blender and return to pan. return to boil then add the milk with flour and cook on medium temperature until thick. Add pepper and salt to taste.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (411g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 243 | ||
| Calories from Fat: 62 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.9g | 9 % | |
| Saturated Fat 3.7g | 18 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 18.8mg | 6 % | |
| Sodium 607.9mg | 21 % | |
| Potassium 830.5mg | 22 % | |
| Total Carbohydrate 35.1g | 10 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 31.9g | ||
| Protein 11.3g | 16 % | |
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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. |
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Calories per serving: 243
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