Herbed Skillet Vegetables

Herbed Skillet Vegetables

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“Taste the difference Swanson® Chicken Broth can make when potatoes, carrots and celery are cooked in broth instead of water!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Review (1)

Rate This Recipe
Carol Hammond
4

Carol Hammond

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 good, though I think next time I will add just a pinch of salt and maybe some minced garlic and onion powder.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 56 g
  • 18%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 303 mg
  • 12%

Based on a 2,000 calorie diet

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