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Suggest a better descriptionHeat a large saucepan over medium-low heat. Add the leeks, celery, bell pepper and onions. Saute until tender, about 10 minutes. Add the beef broth, marjoram, thyme, potatoes, carrots, cabbage and broccoli. Bring to a boil. When the stew reaches the boiling point, reduce heat, partially cover and simmer until all the vegetables are tender, about 20 minutes. Add additional broth as needed, and salt and pepper to taste. Ladle the stew into 4 serving bowls. Top each with 2 tablespoons of the cheese and sprinkle with parsley. Makes 4 servings. - Recipe from Mary Smith, Culinary Temptations Inc., Detroit. Variation: Cook the leeks, celery, bell pepper and onion in from 1 to 2 tablespoon of corn oil. Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates 20.4% CFF, 185 cals, 4 g fat. Recipe by: Mary Smith, Culinary Temptations Posted to Digest eat-lf.v097.n108 by PATh
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 30 | ||
Calories from Fat: 3 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 70mg | 2 % | |
Potassium 204.6mg | 5 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 4.6g | ||
Protein 1.2g | 2 % | |
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: 30
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