Chop the onions and garlic, and lightly fry them in a pot until they soften.
Add the corned beef, tomato paste, beans, potatoes and chicken stock to the onions and garlic.
Cover the pot and turn the heat high. When it starts to boil, turn the heat down and let it simmer until the beans and potatoes are nearly done, for around 30 minutes.
Then add the pasta and continue simmering for about 12 minutes. Then add the cheeselets and let them simmer for a few minutes.
Add seasonings and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (188g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 51mg||2 %|
|Potassium 1387mg||37 %|
|Total Carbohydrate 72.8g||21 %|
|Dietary Fiber 29.6g||118 %|
|Sugars, other 43.2g|
|Protein 30.4g||43 %|
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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: 415
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