1. In a heavy stockpot over medium-high heat, saute onion and carrots in butter for 5 minutes. Add garlic powder, salt substitute, and lemon juice. Cook until onions are soft (about 5 minutes). Add turkey ham, lima beans, marjoram, parsley, and water. 2. Bring soup to a boil, then lower heat to simmer and cook for 20 minutes, covered, stirring occasionally. Serve hot, garnished with croutons (if desired). Makes 8 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 313 (84%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 124.4mg||4 %|
|Potassium 310.9mg||8 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 10.1g|
|Protein 3.8g||5 %|
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Calories per serving: 372
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