I created this recipe on a day I needed to use up some leftover fresh green beans and zucchini. Even our pickiest eaters - 11 and 13 year-old granddaughters - ate it and asked for more! Practically endless in its flexibility, you can make a lot of changes to this recipe according to what you have on hand. You can use green Zucchini or yellow summer squash. Green beans can be canned, frozen, or fresh. Bell peppers can be green, yellow, or red. Seasoning can be chili powder or Mrs. Dash. Only the butter beans are an absolute, as they add a unique flavor and just a tad of thickening to the broth.
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Serving Size: 1 -4 quarts, 4-6 ser | ||
Recipe Makes: 3-4 quarts, | ||
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Calories: 5491 | ||
Calories from Fat: 3160 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 351.1g | 468 % | |
Saturated Fat 132.7g | 664 % | |
Monounsaturated Fat 135.2g | ||
Polyunsanturated Fat 56.8g | ||
Cholesterol 1616.4mg | 497 % | |
Sodium 3376.9mg | 116 % | |
Potassium 8043.4mg | 212 % | |
Total Carbohydrate 165.4g | 49 % | |
Dietary Fiber 9.8g | 39 % | |
Sugars, other 155.6g | ||
Protein 404.6g | 578 % | |
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: 5491
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