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Suggest a better descriptionBrown meat, drain and set aside. In soup add oil, carrots, onions, celery and garlic. Cook until tender, about 5 minutes. Add broth, tomatoes, thyme, salt, pepper and beef. Bring to a boil and simmer covered for 20 minutes. Just before serving stir in noodles and parsley and heat. Serve with sour cream. Makes 8 cups.
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Serving Size: 1 Cup (239g) | ||
Recipe Makes: 8 Cups | ||
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Calories: 496 | ||
Calories from Fat: 148 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.4g | 22 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 110.9mg | 34 % | |
Sodium 75.6mg | 3 % | |
Potassium 483.5mg | 13 % | |
Total Carbohydrate 64.1g | 19 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 60.2g | ||
Protein 22.2g | 32 % | |
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: 496
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