Directions:
- In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes.
- Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
- In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.48 Kcal (1266 kJ) | ||
| Calories from fat | 177 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.67g | 30% | |
|---|---|---|---|
| Cholesterol | 48.95mg | 16% | |
| Sodium | 996.38mg | 42% | |
| Potassium | 415.2mg | 9% | |
| Total Carbs | 24.96g | 8% | |
| Sugars | 6.67g | 27% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 23.3mg | 39% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1mg | 6% | |
| Calcium | 219mg | 22% | |
| Amount Per 100 g | |||
| Calories | 102.8 Kcal (430 kJ) | ||
| Calories from fat | 60.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 30% | |
|---|---|---|---|
| Cholesterol | 16.64mg | 16% | |
| Sodium | 338.63mg | 42% | |
| Potassium | 141.11mg | 9% | |
| Total Carbs | 8.48g | 8% | |
| Sugars | 2.27g | 27% | |
| Dietary Fiber | 1.39g | 16% | |
| Protein | 2.43g | 14% | |
| Vitamin C | 7.9mg | 39% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.3mg | 6% | |
| Calcium | 74.4mg | 22% | |
* 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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