1. In a large stock pot place olive oil and celery , onions, and carrots and sauté until onions are clear.
2. Add rest of ingredients and bring to a boil.
3. remove from the stove and cool for later use.
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|Serving Size: 1 Serving (743g)|
|Recipe Makes: 80 Servings|
|Calories from Fat: 68 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 14.4mg||4 %|
|Sodium 759.2mg||26 %|
|Potassium 871.9mg||23 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 27.5g|
|Protein 13.8g||20 %|
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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: 245
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