Make the chopped vegetable/potato pieces small so they cook faster.
In a large skillet, melt butter. Saute celery, onion and garlic till tender. Add broth, water, potato, carrot and pepper. Heat to boiling, reduce heat, cover and simmer for 15 minutes, stirring occasionally.
When veggies are tender, uncover and cook 5 minutes more or until broth is slightly thickened, stirring often.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 136 (49%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 38.1mg||12 %|
|Sodium 166.2mg||6 %|
|Potassium 853.1mg||22 %|
|Total Carbohydrate 32g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 27.5g|
|Protein 5.5g||8 %|
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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: 278
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