Ingredients
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2 cups water
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5 small potatoes, peeled and halved
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1 teaspoon salt
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⅛ teaspoon ground black pepper
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2 tablespoons butter
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6 cups green onions, cut into 3 inch lengths
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12 baby carrots
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1 ½ pounds fresh green beans, cut into 1-inch lengths
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2 cups fresh shelled green peas
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2 cups half-and-half
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3 tablespoons all-purpose flour
Directions
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Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
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Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
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In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
Nutrition Facts (per serving)
| 563 | Calories |
| 21g | Fat |
| 83g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 563 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 13g | 63% |
| Cholesterol 60mg | 20% |
| Sodium 750mg | 33% |
| Total Carbohydrate 83g | 30% |
| Dietary Fiber 19g | 68% |
| Total Sugars 9g | |
| Protein 19g | 37% |
| Vitamin C 129mg | 143% |
| Calcium 358mg | 28% |
| Iron 7mg | 41% |
| Potassium 2080mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
