Directions:
- In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add the beans, carrots, and potatoes. Reduce heat; cover and cook for 15 minutes. Add corn and peas; cook 3-5 minutes longer or until tender.
- Drain, reserving 2 cups liquid; set vegetables aside. In the same pan, combine the butter, cream, chives, pepper, paprika, reserved liquid and remaining salt. Add vegetables and heat through. Yield: 8-10 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.44 Kcal (1015 kJ) | ||
| Calories from fat | 141.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 49.76mg | 17% | |
| Sodium | 587.53mg | 24% | |
| Potassium | 368.48mg | 8% | |
| Total Carbs | 21.94g | 7% | |
| Sugars | 6.87g | 27% | |
| Dietary Fiber | 4.39g | 18% | |
| Protein | 4.91g | 10% | |
| Vitamin C | 11.7mg | 20% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.6mg | 9% | |
| Calcium | 77.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 83.58 Kcal (350 kJ) | ||
| Calories from fat | 48.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 24% | |
|---|---|---|---|
| Cholesterol | 17.15mg | 17% | |
| Sodium | 202.54mg | 24% | |
| Potassium | 127.02mg | 8% | |
| Total Carbs | 7.56g | 7% | |
| Sugars | 2.37g | 27% | |
| Dietary Fiber | 1.51g | 18% | |
| Protein | 1.69g | 10% | |
| Vitamin C | 4mg | 20% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.5mg | 9% | |
| Calcium | 26.7mg | 8% | |
* 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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