|
112
lbs
carrots
(cleaned and cut into chunks)
312
cups
chicken stock
(broth)
1
onion
(cut into chunks)
2
tsps
sugar
1
tbsp
apple cider vinegar
112
tsps
thyme leaves
(stripped off stalks or 12 teaspoon dried)
1
tbsp
lemon rind
(finely grated)
|
12
tsp
ground cumin
34
cup
cannellini beans
(canned drained)
1
cup
cream
(fresh)
salt
14
cup
chopped parsley
(finely)
12
cup
sour cream
(creme fraiche as a topping)
|
|
Amount Per Serving
|
Calories
267
|
Calories from Fat
101
|
% Daily Value *
| Total Fat
11
g
|
17%
|
| Saturated Fat
6
g
|
30%
|
| Trans Fat
|
0%
|
| Cholesterol
35
mg
|
12%
|
| Sodium
825
mg
|
34%
|
| Total Carbohydrate
32
g
|
11%
|
| Dietary Fiber
7
g
|
27%
|
| Sugars
10
g
|
Protein
11
g
| Vitamin A
|
335%
|
| Vitamin C
12
mg
|
20%
|
| Calcium
149
mg
|
15%
|
| Iron
2
mg
|
13%
|
| Potassium
932
mg
|
4%
|
|
