Try this Quick Italian Beef and Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionBrown beef and garlic in Dutch oven over medium heat, 4 to 5 minutes breaking up meat into 3/4 inch crumbles.Pour off drippings. season with salt and pepper.Stir in tomatoes, broth and carrots and bring to a boil. simmer uncovered 10 minutes.Stir in beans and zucchini and cook 4 to 5 minutes until zucchini is crisp tender. Remove from heat and stir in spinach. Posted to recipelu-digest Volume 01 Number 438 by RecipeLu
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Serving Size: 1 Serving (2725g) | ||
Recipe Makes: 1 | ||
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Calories: 1779 | ||
Calories from Fat: 547 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 60.8g | 81 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 25.1g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 294.8mg | 91 % | |
Sodium 5766.6mg | 199 % | |
Potassium 6231.3mg | 164 % | |
Total Carbohydrate 165.8g | 49 % | |
Dietary Fiber 34.7g | 139 % | |
Sugars, other 131g | ||
Protein 146.9g | 210 % | |
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: 1779
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