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Herbed Skillet Vegetables

"Taste the difference Swanson® Chicken Broth can make when potatoes, carrots and celery are cooked in broth instead of water!"
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40 m servings 251 cals
Original recipe yields 4 servings

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  1. Mix cornstarch and 1/4 cup broth.
  2. 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.
  3. Add cornstarch mixture. Cook and stir until mixture boils and thickens.

Nutrition Facts

Per Serving: 251 calories; 0.4 g fat; 56 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 303 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made these with the following changes: I added one half red onion, peeled, quartered and separated. I didn't care for the addition of the cornstarch. It made them "pasty." The flavor was g...