Directions:
- In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
- Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through. Yield: 12-16 servings (4-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 173.52 Kcal (726 kJ) | ||
| Calories from fat | 62.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 21.33mg | 7% | |
| Sodium | 969.29mg | 40% | |
| Potassium | 577.73mg | 12% | |
| Total Carbs | 22.97g | 8% | |
| Sugars | 4.91g | 20% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 3.96g | 8% | |
| Vitamin C | 22.5mg | 38% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 2.1mg | 12% | |
| Calcium | 88.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 47.2 Kcal (198 kJ) | ||
| Calories from fat | 17.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 11% | |
|---|---|---|---|
| Cholesterol | 5.8mg | 7% | |
| Sodium | 263.64mg | 40% | |
| Potassium | 157.14mg | 12% | |
| Total Carbs | 6.25g | 8% | |
| Sugars | 1.34g | 20% | |
| Dietary Fiber | 1.11g | 16% | |
| Protein | 1.08g | 8% | |
| Vitamin C | 6.1mg | 38% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.6mg | 12% | |
| Calcium | 24.1mg | 9% | |
* 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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