Try this Hamburger soup, Judy's recipe, or contribute your own.
Suggest a better descriptionIn large soup pan or Dutch oven, brown beef and drain off fat. Add water, tomato paste (or undrained can of diced tomatoes), onion, carrots, celery seed, barley, ketchup, Better Than Bouillon (or 1Tbsp bouillon granules), salt, basil and bay leaf. Bring to a boil; reduce heat and simmer for one hour or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaf. Freezes well. Makes 10 cups of soup.
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Serving Size: 1 Serving (1662g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2054 | ||
Calories from Fat: 1022 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.6g | 151 % | |
Saturated Fat 66.2g | 331 % | |
Monounsaturated Fat 36.5g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 457.8mg | 141 % | |
Sodium 2001.6mg | 69 % | |
Potassium 4459.8mg | 117 % | |
Total Carbohydrate 149.6g | 44 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 146.8g | ||
Protein 112.8g | 161 % | |
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: 2054
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