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Ingredients
- 4 c. cubed potatoes
- 3 med. tomatoes, peeled & minced
- 1 c. carrots, minced
- 1 c. celery, minced
- 3 (10 1/2 ounce.) cans condensed beef broth
- 1 sm. bay leaf
- 2 slices pumpernickel bread
- 1 c. dairy lowfat sour cream
Directions
- In large saucepan combine first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer 20 min or possibly till vegetables are tender. Meanwhile cube bread; place cubes on baking sheet. Toast in 350 degree oven 10 min, set aside. Remove bay leaf from soup and top each serving with toasted cubes and spoonful of lowfat sour cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2252g | |
| Calories 1211 | |
| Calories from Fat 428 | 35% |
| Total Fat 48.83g | 61% |
| Saturated Fat 27.11g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 7105mg | 296% |
| Potassium 3742mg | 107% |
| Total Carbs 147.59g | 39% |
| Dietary Fiber 23.0g | 77% |
| Sugars 35.62g | 24% |
| Protein 54.85g | 88% |
