Creamy vegetable beef soup
Place chicken stock and vegetables in large stock pot. Bring to a boil. While that is heating, brown the meat and drain the grease off. Add meat to vegetables. Add all cans of soup to the pot and stir thoroughly. Stir in milk. Heat through and serve.
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 154 | ||
Calories from Fat: 109 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 4.7g | 23 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 43mg | 13 % | |
Sodium 40.8mg | 1 % | |
Potassium 164.4mg | 4 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 10.4g | 15 % | |
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: 154
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