Recipe by: The New McDougall Cookbook Place all of the ingredients in a large soup pot. Bring to a boil, reduce the heat, cover, and simmer over low heat for 3 to 4 hours. Strain the broth and discard the vegetables. Freeze in 1- to 2-cup containers for use in recipes calling for vegetable stock or broth. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5865g)|
|Recipe Makes: 1|
|Calories from Fat: 69 (5%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 736.6mg||25 %|
|Potassium 9483.7mg||250 %|
|Total Carbohydrate 316.8g||93 %|
|Dietary Fiber 72.8g||291 %|
|Sugars, other 244g|
|Protein 49.5g||71 %|
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: 1474
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!