Directions:
- Finely chop the carrots and onion.
- Place all ingredients in the pressure cooker. Bring to pressure, then reduce heat and cook for 20 minutes. Reduce pressure naturally.
- Soup often tastes better if left for an hour then reheated. I usually serve up two portions to eat while the rest of the soup cools, and then fill ziplock bags with 1 pint portions for freezing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 953.09 Kcal (3990 kJ) | ||
| Calories from fat | 16.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 3% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 1% | |
| Sodium | 37593.97mg | 1566% | |
| Potassium | 310.6mg | 7% | |
| Total Carbs | 186.86g | 62% | |
| Sugars | 2.28g | 9% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 5.49g | 11% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.3mg | 7% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 273.61 Kcal (1146 kJ) | ||
| Calories from fat | 4.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 3% | |
|---|---|---|---|
| Cholesterol | 1.08mg | 1% | |
| Sodium | 10792.32mg | 1566% | |
| Potassium | 89.17mg | 7% | |
| Total Carbs | 53.64g | 62% | |
| Sugars | 0.65g | 9% | |
| Dietary Fiber | 0.73g | 10% | |
| Protein | 1.58g | 11% | |
| Vitamin C | 1.1mg | 6% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 7% | |
| Calcium | 7mg | 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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