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**This recipe called for 10 to 15% lean ground beef. Vons now sells 7% ground beef now. In a 3-quart saucepan, combine water and boullion cubes. Bring to a boil over high heat; reduce heat until water barely simmers. Crush boullion cubes with back of a spoon. Stir until boullion cubes are completly dissolved, set aside. In a heavy nonstick skillet, or a pan coated with non-stick spray, brown beef. Stir with a fork to break up beef. Push browned beef to one side of skillet. Til skillet; remove all but about 1 teaspoon drippings. Add garlic and bell pepper; saute 30 seconds. Spoon browned beef and sauted vegetable into bouillon mixture. Add tomato juice, beans, corn and basil. Bring to a boil over medium heat; reduce heat until mixture barely simmers. Cover; simmer 15 minutes. 1 serving equals 1 1/2 cups soup. Eat Light Exchanges: 2 meat; 1 1/2 bread; 1 1/2 vegetable; 1/2 fat and 240 calories. Recipe By : Eat Light Posted to MC-Recipe Digest V1 #279 Date: Mon, 04 Nov 1996 21:30:56 -0800 From: Mary Ash
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 5 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.3mg||0 %|
|Sodium 222.2mg||8 %|
|Potassium 234.8mg||6 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 9.4g|
|Protein 1.8g||3 %|
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Calories per serving: 47
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