Try this Hearty Beef Soup recipe, or contribute your own.
Suggest a better descriptionFrom: albersa@aztec.inre.asu.edu (ANN ALBERS) Date: 1 Jan 1995 16:18:33 -0700 Put all but the shell pasta (optional) in the crockpot. Fill it to the very top of the rim with water (doesnt have to be hot). Turn it on high for one hour to cook the vegetables until they are tender. Then turn the crockpot down to low, and cook until soup is flavored as you like. Season with salt & pepper to taste. If you like a spicy version, use cayenne instead of regular pepper. If you are using mini pastas, add them for the last half hour of stewing. Remove the bay leaf, peppercorns, bones, and cloves (or warn the folks eating the soup!). You can also adapt this recipe as desired to make soup from a leftover chicken or turkey carcass. Just dump it all in and add water to fill to the top. Try also, different spices (cumin, cilantro, etc...) REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 23 | ||
Calories from Fat: 6 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.7mg | 0 % | |
Potassium 153.5mg | 4 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 2g | ||
Protein 0.9g | 1 % | |
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: 23
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