Try this Beaumont Inn Burgoo recipe, or contribute your own.
Suggest a better descriptionRecipe by: Beaumont Inn Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed. Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time. Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835 by Bill Webster
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 155 | ||
Calories from Fat: 37 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 531.2mg | 18 % | |
Potassium 561.6mg | 15 % | |
Total Carbohydrate 19.8g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 18.4g | ||
Protein 10g | 14 % | |
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: 155
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