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Ingredients
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2 tablespoons olive oil
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2 stalks celery, chopped
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1 carrot, chopped
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½ onion, chopped
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1 large jalapeno, chopped
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4 cloves garlic, chopped
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6 potatoes, cubed
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2 tablespoons beef bouillon
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1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
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2 tablespoons salt
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ground black pepper to taste
Directions
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Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
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Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.
Nutrition Facts (per serving)
239 | Calories |
5g | Fat |
44g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 239 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 4% |
Cholesterol 0mg | 0% |
Sodium 2800mg | 122% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 7g | 25% |
Total Sugars 5g | |
Protein 7g | 14% |
Vitamin C 50mg | 55% |
Calcium 62mg | 5% |
Iron 4mg | 19% |
Potassium 1157mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.