Try this Plattsburgh Tomato Beef Soup recipe, or contribute your own.
Suggest a better descriptionSaute beef, onion and celery in melted butter until meat is browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. My copy, circa 1978 was given to me by Mrs. Denise Funnell, who had a copy of a Plattsburgh, NY newspaper. It was originally submitted in the paper by Mrs. Barry Wilson.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 | ||
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Calories: 414 | ||
Calories from Fat: 284 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 88.2mg | 27 % | |
Sodium 96.9mg | 3 % | |
Potassium 498.5mg | 13 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.8g | ||
Protein 19.5g | 28 % | |
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: 414
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