Creamed Vegetable Soup
|Carrots||1 Cup (16 tbs), diced|
|Potatoes||1 Cup (16 tbs), cubed|
|Green pepper||1 , diced|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Celery||1 Cup (16 tbs), diced|
|Salt pork||1⁄2 Pound|
|Flour||1⁄2 Cup (8 tbs)|
Cook carrots, potatoes, green pepper, celery and green onions in boiling, salted water until tender; drain.
Wash salt pork; cut into cubes.
Cook in large saucepan over low heat until brown, stirring frequently.
Add flour; mix well.
Stir in milk; cook, stirring constantly, until thickened.
Season with salt.
Add vegetables; heat through.
Serving size: Complete recipe
Calories 2787 Calories from Fat 1938
% Daily Value*
Total Fat 215 g330.7%
Saturated Fat 84.6 g423.2%
Trans Fat 0 g
Cholesterol 289.6 mg96.5%
Sodium 4201.4 mg175.1%
Total Carbohydrates 167 g55.7%
Dietary Fiber 16.3 g65.1%
Sugars 64.4 g
Protein 57 g114.3%
Vitamin A 497.3% Vitamin C 325.6%
Calcium 124.8% Iron 43.7%
*Based on a 2000 Calorie diet