Directions:
- Melt shortening in large saucepan. Add the green pepper, celery, and onions. Cook on medium heat until tender.
- Spoon cooked vegetables into blender or food processor and liquify. Return to saucepan and add flour, stirring until well blended. Add broth slowly. Cook and stir on medium heat until well blended and thickened. Stir in peanut butter, paprika, seasoned salt, salt and pepper. Mix well. Reduce heat to low. Stir in half and half; do not boil.
- Serve garnished with scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.88 Kcal (1942 kJ) | ||
| Calories from fat | 354.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.42g | 61% | |
|---|---|---|---|
| Cholesterol | 14.92mg | 5% | |
| Sodium | 995.6mg | 41% | |
| Potassium | 614mg | 13% | |
| Total Carbs | 17.68g | 6% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 12.52g | 25% | |
| Vitamin C | 31.5mg | 52% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.8mg | 43% | |
| Calcium | 92.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 146.59 Kcal (614 kJ) | ||
| Calories from fat | 112.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 61% | |
|---|---|---|---|
| Cholesterol | 4.72mg | 5% | |
| Sodium | 314.63mg | 41% | |
| Potassium | 194.03mg | 13% | |
| Total Carbs | 5.59g | 6% | |
| Sugars | 1.61g | 20% | |
| Dietary Fiber | 1.52g | 19% | |
| Protein | 3.96g | 25% | |
| Vitamin C | 10mg | 52% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 2.5mg | 43% | |
| Calcium | 29.2mg | 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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