Try this Vegetable Beef Soup for 50 recipe, or contribute your own.
Suggest a better descriptionToss beef with flour, salt and pepper. In a large Dutch oven, brown the meat in batches in oil, drain. Transfer to a large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and barley. Bring to a boil. Reduce heat; cover and simmer 1 hour. Add vegetables; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until vegetables and meat are tender. Remove bay leaves. Makes 50 servings. NOTES : This dish was submitted to the magazine by Elsie Schimmer of Grand Island, Nebraska. Recipe by: Taste of Home magazine, Aug/Sep 1995 Posted to MC-Recipe Digest V1 #527 by "Julia West"
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 50 | ||
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Calories: 295 | ||
Calories from Fat: 135 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 48mg | 15 % | |
Sodium 293.2mg | 10 % | |
Potassium 643mg | 17 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 18.6g | ||
Protein 17.6g | 25 % | |
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: 295
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