Directions:
- In a large saucepan, cook celery, carrots, onion, and garlic in hot butter, covered, about 5 minutes or until onion is tender.
- Stir in water, potato, zucchini, chicken bouillon granules, and pepper. Bring to a boil; reduce heat.
- Cover and simmer for 10 minutes. Stir in undrained tomatoes and the parsley flakes.
- In a small bowl, gradually stir about 1 cup broth into peanut butter until smooth.
- Return mixture to saucepan. Cook and stir until heated through.
- Serve by ladling soup into individual bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.63 Kcal (882 kJ) | ||
| Calories from fat | 133.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Cholesterol | 10.35mg | 3% | |
| Sodium | 378.72mg | 16% | |
| Potassium | 458.41mg | 10% | |
| Total Carbs | 15.48g | 5% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 4.3g | 17% | |
| Protein | 6.89g | 14% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 82.74 Kcal (346 kJ) | ||
| Calories from fat | 52.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.82g | 23% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 3% | |
| Sodium | 148.76mg | 16% | |
| Potassium | 180.06mg | 10% | |
| Total Carbs | 6.08g | 5% | |
| Sugars | 2.22g | 23% | |
| Dietary Fiber | 1.69g | 17% | |
| Protein | 2.71g | 14% | |
| Vitamin C | 3.1mg | 13% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.3mg | 4% | |
| Calcium | 24.8mg | 6% | |
* 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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