Directions:
- In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.71 Kcal (522 kJ) | ||
| Calories from fat | 51.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.25mg | 5% | |
| Sodium | 56.75mg | 2% | |
| Potassium | 134.82mg | 3% | |
| Total Carbs | 16.3g | 5% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 1.68g | 3% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 16.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 136.91 Kcal (573 kJ) | ||
| Calories from fat | 56.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 9% | |
|---|---|---|---|
| Cholesterol | 16.74mg | 5% | |
| Sodium | 62.3mg | 2% | |
| Potassium | 148.02mg | 3% | |
| Total Carbs | 17.9g | 5% | |
| Sugars | 2.86g | 10% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 1.85g | 3% | |
| Vitamin C | 12mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.1mg | 0% | |
| Calcium | 18.5mg | 2% | |
* 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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