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30 minutes
Prep: 10 minutes
Cook: 20 minutes
568 calories per serving view nutrition facts
4 servings
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| 2 | cups | water | |
| 6 | each | potatoes | small, skinned, halved |
| 1 | teaspoon | salt | |
| 1/8 | teaspoon | white pepper | |
| 2 | tablespoons | butter | or margarine |
| 6 | each | onions | small, cut into 3 inch lengths |
| 12 | each | baby carrots | young, fresh |
| 1/2 | pound | green beans | young, fresh, cut into 1 inch lengths |
| 2 | cups | green peas | tiny, shelled, fresh |
| 2 | cups | cream, half and half | |
| 3 | tablespoons | flour, all-purpose |
Heat water to boiling in a wide 5 quart pan, add potatoes.
Reduce heat, cover and simmer for 5 minutes.
Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes.
Add peas and cook for another 2 minutes or until vegetables are crisp-tender.
In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables.
Cook, stirring until soup slightly thickened (about 5 minutes)
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 12.0g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 859mg | 36% |
| Total Carbohydrate 87.0g | 29% |
| Dietary Fiber 12.0g | 50% |
| Sugars 13.0g | |
| Protein 14.0g | 27% |
| Vitamin A | 120% | Vitamin C | 76% | |
| Calcium | 23% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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