Peas-And-Carrots Soup With Dumplings Recipe
Recipe By Rachael Ray
4.8
10 Rating -
Rate
Non Vegdiet
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ingredients serve
serve1
Add to Shopping ListIngredients for Peas-And-Carrots Soup With Dumplings Recipe
- 1/2 tablespoon Evoo
- 3/4 tablespoon Butter
- 3/4 Carrots peeled, halved lengthwise and thinly sliced
- 1/4 Rib celery, chopped
- 1/4 Medium Onion, Chopped
- As required Salt and pepper
- 1/4 Fresh bay leaf
- 1/2 tablespoon Rounded flour
- 8 ounce 1 container chicken or vegetable stock
- 1/4 tablespoon Rounded dijon mustard
- 1/4 cup Frozen peas
- 1/2 tablespoon Finely chopped fresh tarragon, dill or parsley
Nutrition
value
value
826
calories per serving
44 g Fat67 g Protein42 g Carbs10 g FiberOther
Current Totals
- Fat44g
- Protein67g
- Carbs42g
- Fiber10g
MacroNutrients
- Carbs42g
- Protein67g
- Fiber10g
Fats
- Fat44g
Vitamins & Minerals
- Calcium890mg
- Iron7mg
- Vitamin A2135mcg
- Vitamin B1< 1mg
- Vitamin B21mg
- Vitamin B314mg
- Vitamin B61mg
- Vitamin B9116mcg
- Vitamin B122mcg
- Vitamin C40mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium193mg
- Manganese< 1mg
- Phosphorus1039mg
- Selenium60mcg
- Zinc7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray