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Whitecap Appetizer Cup Recipe
|Canned condensed beef broth||21 Ounce (2 Cans, 10 1/2 Ounces Each)|
|Water||2 Cup (32 tbs)|
|Fresh green peas||1⁄2 Pound, shelled|
|Diced carrot||1⁄2 Cup (8 tbs), pared|
|Diced celery||1⁄2 Cup (8 tbs)|
|Seasoned pepper||To Taste|
|Dill cream||1 Tablespoon|
Calories 98 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.3%
Saturated Fat 0.19 g0.93%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1341.8 mg55.9%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.8 g15.1%
Sugars 6 g
Protein 8 g16.5%
Vitamin A 69.3% Vitamin C 40.3%
Calcium 2.6% Iron 5.1%
*Based on a 2000 Calorie diet
1 In a medium-size saucepan,heat condensed beef broth and water to boiling.
2 Stir in vegetables and a dash of seasoned pepper; cover.
3 Simmer for 10 minutes, or until the vegetables are crisply tender.
4 Ladle into cups or small soup bowls; float 1 tablespoonful dill cream on each before serving.