Spring-n-Summer-Recipes@yahoogroups.com
Drop tomatoes in a pan of boiling water for 15 to 20 seconds immediately rinse with cold water. Remove skins.Cut in half crosswise squeeze out and discard seeds. Combine in slow-cooker with onions,carrots,garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper and broth (or bouillon). Cover and cook on LOW 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal blade. Serve in individual bowls.
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Serving Size: 1 Recipe (4943g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 8306 | ||
Calories from Fat: 5010 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 556.6g | 742 % | |
Saturated Fat 159g | 795 % | |
Monounsaturated Fat 230g | ||
Polyunsanturated Fat 119.9g | ||
Cholesterol 2760mg | 849 % | |
Sodium 2835.8mg | 98 % | |
Potassium 10014.4mg | 264 % | |
Total Carbohydrate 91.8g | 27 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 74.4g | ||
Protein 696g | 994 % | |
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: 8306
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