Directions:
- In a large saucepan, saute the celery, onion, carrot and green pepper in butter until tender. Add 4 cups broth, tomatoes, sugar, curry, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
- In small bowl, stir flour and remaining broth until smooth. Gradually stir into tomato mixture; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Yield: 6 servings (1-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.68 Kcal (2339 kJ) | ||
| Calories from fat | 308.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.3g | 53% | |
|---|---|---|---|
| Cholesterol | 180.04mg | 60% | |
| Sodium | 346.49mg | 14% | |
| Potassium | 740.87mg | 16% | |
| Total Carbs | 24.97g | 8% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 35.11g | 70% | |
| Vitamin C | 33.9mg | 57% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.8mg | 10% | |
| Calcium | 49.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 143.59 Kcal (601 kJ) | ||
| Calories from fat | 79.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 53% | |
|---|---|---|---|
| Cholesterol | 46.27mg | 60% | |
| Sodium | 89.05mg | 14% | |
| Potassium | 190.42mg | 16% | |
| Total Carbs | 6.42g | 8% | |
| Sugars | 1.54g | 24% | |
| Dietary Fiber | 0.62g | 10% | |
| Protein | 9.02g | 70% | |
| Vitamin C | 8.7mg | 57% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.5mg | 10% | |
| Calcium | 12.6mg | 5% | |
* 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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