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Ingredients40 m servings 251 cals
Original recipe yields 4 servings
- Mix cornstarch and 1/4 cup broth.
- Mix remaining broth, thyme, pepper, potatoes, carrots and celery in skillet. Heat to a boil. Cover and cook over low heat 20 minutes or until tender.
- Add cornstarch mixture. Cook and stir until mixture boils and thickens.
Per Serving: 251 calories; 0.4 g fat; 56 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 303 mg sodium. Full nutrition
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