A hearty rich vegetable beef soup.
In a large non-stick pot or dutch oven add 1 tbsp. vegetable oil and heat on med-high heat. Add the Beef Stew and brown on all sides. Set Aside. In the same pot over medium high heat, heat the chopped onion for 3 minutes or until tender. Remove excess oil. Then return the beef stew to the pot, add the diced tomatoes, water, soy sauce, thyme and salt. Cover and bring to a boil. Then reduce heat and simmer for 1 hour. Add potatoes, mixed vegetables and tobasco sauce and simmer covered for 45 minutes longer or until the meat and vegetables are tender.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 50 | ||
Calories from Fat: 29 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1432.7mg | 49 % | |
Potassium 109.2mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.3g | ||
Protein 3g | 4 % | |
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: 50
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