I added eight cups of water to "A" and simmered this for 40 minutes and then Added brown rice ("B"). Simmer for twenty minutes more. While it is simmering, prepare a pound of Dixie meat of your choice. Add "C" to soup. Heat to simmer while stirring and add "D". Cook and stir constantly for about fifteen minutes and keep some liquid nearby - vegetable broth or water, in case the soup requires more fluid. When the pasta is cooked, the veggies should be tender but not overcooked, at least that is how it worked for me. Next time, I will add some chunked, cooked potatoes (skins on! the only way to go!) Posted to fatfree digest V98 #006 by "susan.j.mcgee"
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|Serving Size: 1 Serving (1478g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 79 (6%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 1054.1mg||36 %|
|Potassium 3526.5mg||93 %|
|Total Carbohydrate 261g||77 %|
|Dietary Fiber 44.7g||179 %|
|Sugars, other 216.3g|
|Protein 45.6g||65 %|
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Calories per serving: 1247
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