Spicy Chili Soup
In large pot or Dutch oven heat oil over high heat. Add onions and garlic; cook, stirring, until onions are translucent, about 3 minutes. Add beef and cook, stirring, until browned, about 10 minutes. Drain off excess liquid. Add tomatoes and seasonings. Stir with a large spoon. That's to break up tomatoes. Add tomato juice, beef broth and kidney beans. Bring to a boil over high heat. Add spaghetti. Return to a boil over high heat. Then reduce heat and simmer until spaghetti is cooked, 15 to 20 minutes. Serve with shredded cheese and onion.
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 284 | ||
Calories from Fat: 162 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 160.4mg | 6 % | |
Potassium 311.5mg | 8 % | |
Total Carbohydrate 16.1g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 14.4g | ||
Protein 14g | 20 % | |
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: 284
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