Try this Italian Beef Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionBrown been in large Dutch oven. Drain fat. Add onion, celery, carrots, garlic, tomatoes, tomato sauce, red Kidney beans, beef bouillon, parsley flakes, salt, pepper, oregano and basil. Bring to a boil. Lower heat. Cover and simmer for 20 minutes. Add cabbage, green beans and macaroni. Bring to boil. Lower heat. Cover and cook for 10 minutes. (At this point soup can be frozen for later use.) To reheat, turn into saucepan. Add 1/2 cup water to each cup of soup. Bring to a boil. Cover and simmer for 10 minutes. Sprinkle with Parmesan cheese. Recipe By : bobbi744@sojourn.com Posted to MC-Recipe Digest V1 #232 Date: Tue, 01 Oct 1996 14:01:19 -0400 From: Robertal Banghart
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 79 | ||
Calories from Fat: 45 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 21.9mg | 7 % | |
Sodium 242.1mg | 8 % | |
Potassium 141.9mg | 4 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.2g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 79
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