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Suggest a better description1. Place bacon and onion in a deep, 2 1/2-quart, heat-resistant, non-metallic casserole. 2. Heat, covered with paper toweling, in Microwave Oven 3 minutes. Stir mixture occasionally. 3. Add celery, carrots and potatoes. Heat, covered, in Microwave Oven 10 minutes or until vegetables are tender. Stir mixture occasionally. 4. Blend in flour. 5. Gradually stir in vegetable juice cocktail, water, thyme, bouillon cube and salt and pepper to taste. 6. Heat, uncovered, in Microwave Oven 10 minutes, stirring occasionally. 7. Add peas and heat, uncovered, in Microwave Oven an addi- tional 3 minutes or until soup bubbles and peas are hot. 8. Allow soup to stand 2 to 3 minutes before serving.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 49 | ||
Calories from Fat: 2 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 378.8mg | 13 % | |
Potassium 389.5mg | 10 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9.9g | ||
Protein 1.7g | 2 % | |
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: 49
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