My Homemade Vegetable Beef Soup. Preparation time depends on whether you hand chop all raw vegetables or if you use a food processor.
brown, drain and cut meat into small piece, put in large stock pot, add 4 cans of V-8 juice, turn on low heat. Clean, peel, chop, dice all raw vegetables and add to pot. Add corn with juices into pot, drain, add green beans to pot. Simmer for several hours until all raw vegetables are tender.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 70 Servings | ||
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Calories: 102 | ||
Calories from Fat: 26 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.3mg | 3 % | |
Sodium 365.5mg | 13 % | |
Potassium 458.1mg | 12 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 11.6g | ||
Protein 4.5g | 6 % | |
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: 102
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