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Suggest a better descriptionHeat oil inlarge pot over medium high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. Saute until meat is brown and juices are reduced to a glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tbs thyme and bay leaves to pot; stir 1 minute. Add onions and celery, stir 3 minutes. Add beef broth, tomatoes with juice, carrots, parsnip and mushrooms. Bring soup to boil. Reduce heat to medium low, cover and cook until beef is tender, about 1 hour and 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1.2 tbs thyme and serve.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 390 | ||
Calories from Fat: 268 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 444.5mg | 15 % | |
Potassium 522.3mg | 14 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 4.6g | ||
Protein 23.7g | 34 % | |
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: 390
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