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Suggest a better descriptionPut shredded beets in pot and cover with 4 litres water. Cook until tender, drain and reserve beet juice. Cook navy beans in water until tender and drain. In large pot saute onions in butter until soft. Add beet juice, cabbage, potatoes and carrots, heat and cook until tender. Add cooked beets and beans. Mix tomato paste in 3 cups water. Add to soup along with chicken base. Heat and simmer.
If not enough beet juice, add turkey broth.
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Serving Size: 1 Serving (5504g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5673 | ||
Calories from Fat: 1767 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 196.3g | 262 % | |
Saturated Fat 118.4g | 592 % | |
Monounsaturated Fat 49.6g | ||
Polyunsanturated Fat 17g | ||
Cholesterol 487.6mg | 150 % | |
Sodium 201801.6mg | 6959 % | |
Potassium 20226.8mg | 532 % | |
Total Carbohydrate 703.3g | 207 % | |
Dietary Fiber 207.7g | 831 % | |
Sugars, other 495.6g | ||
Protein 312.1g | 446 % | |
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: 5673
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