M/V Rebecca Chef Kevin's recipe; cream is optional
Dice vegetables and sauté in olive oil 5 minutes or until soft;
Add salt, pepper and tomato sauce and cook for 1 minute;
Add chicken broth, plum tomatoes and V8 juice;
Simmer for 30-45 minutes;
Blend and add basil;
Add 1/2 cup of cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2945g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5462 | ||
Calories from Fat: 3335 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 370.6g | 494 % | |
Saturated Fat 106g | 530 % | |
Monounsaturated Fat 153.2g | ||
Polyunsanturated Fat 79.7g | ||
Cholesterol 1840mg | 566 % | |
Sodium 1950.1mg | 67 % | |
Potassium 5906.6mg | 155 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 31.3g | ||
Protein 462.4g | 661 % | |
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: 5462
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