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Saute garlic, red onion and celery in olive oil over medium heat until translucent, about 4 minutes. Combine remaining ingredients in stock pot and add sauteed vegetables. Bring to a boil over medium high heat. Reduce heat and simmer uncovered 1 hour. Serve with a loaf of your favorite bread. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams
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|Serving Size: 1 Serving (1741g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 282 (68%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 4.7mg||1 %|
|Sodium 1664.3mg||57 %|
|Potassium 1743mg||46 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 17.2g|
|Protein 15.5g||22 %|
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Calories per serving: 413
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