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Ingredients
2 tablespoons safflower oil
2 tablespoons unsalted butter
1 large onion, diced
½ cup diced celery
2 cups diced peeled carrots (about 6 medium carrots)
1 cup diced peeled potatoes, preferably yellow Finn
1 cup diced red bell peppers
1 cup diced stewed tomatoes
¼ teaspoon cayenne
¼ teaspoon ground ginger
¾ teaspoon ground mace
6 cups rich chicken broth
½ cup chopped basil
Nutritional analysis per serving
24 grams carbs; 17 milligrams cholesterol; 231 calories; 3 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 4 grams fiber; 442 milligrams sodium; 8 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large kettle over medium heat, heat the oil and butter. Add the onion and cook, stirring, until it is softened, about 2 minutes. Add the celery, carrots, potatoes and red bell peppers and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, cayenne, ginger, mace and chicken broth and bring to a boil. Lower the heat and simmer, uncovered, until the vegetables are very tender, about ½ hour. Stir in the basil and serve.
Private Notes