Directions:
- In a large stockpot, heat the olive oil over medium heat. Add the onions, carrots, and celery and saute for 5-7 minutes.
- Add the garlic, red pepper flakes, and black pepper, and saute for 1 minute.
- Add the corn and edamame, and saute for 1 minute.
- Add the broth and bring to boiling. Lower the heat and simmer for 10 minutes (uncovered).
- Combine 1/4 cup of the milk with the cornstarch and dry mustard in a separate container, and mix until smooth. (You may want to use more cornstarch for a thicker broth.) Slowly stir the mixture into the soup, and then stir in the remaining milk. Simmer until the soup is thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1070.2 Kcal (4481 kJ) | ||
| Calories from fat | 322.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.83g | 55% | |
|---|---|---|---|
| Cholesterol | 16.83mg | 6% | |
| Sodium | 3396.27mg | 142% | |
| Potassium | 2877.76mg | 61% | |
| Total Carbs | 156.76g | 52% | |
| Sugars | 40.5g | 162% | |
| Dietary Fiber | 22.97g | 92% | |
| Protein | 39.27g | 79% | |
| Vitamin C | 42.1mg | 70% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 8.6mg | 48% | |
| Calcium | 522.3mg | 52% | |
| Amount Per 100 g | |||
| Calories | 76.43 Kcal (320 kJ) | ||
| Calories from fat | 23.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 55% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 6% | |
| Sodium | 242.55mg | 142% | |
| Potassium | 205.52mg | 61% | |
| Total Carbs | 11.2g | 52% | |
| Sugars | 2.89g | 162% | |
| Dietary Fiber | 1.64g | 92% | |
| Protein | 2.8g | 79% | |
| Vitamin C | 3mg | 70% | |
| Vitamin A | 0.1mg | 24% | |
| Iron | 0.6mg | 48% | |
| Calcium | 37.3mg | 52% | |
* 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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