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Suggest a better description"...can be made with firm skinless fish fillet instead of meat. If using fish, cut each fillet into 3 pieces and reduce cooking time to 40 minutes." Equipment: large-size saucepan with cover or Dutch oven, mixing spoon 1. Put meat, water, peppers, onion, potatoes, tomatoes, tomato paste, thyme and salt and pepper to taste in saucepan with cover or Dutch oven. Bring to a boil over high heat and mix well. 2. Cover and cook for 1 hour or until meat is very tender. To serve: put cooked rice into the bowls and cover with soup.
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Serving Size: 1 Serving (567g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 81 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 790.4mg | 27 % | |
Potassium 996.3mg | 26 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 14.6g | ||
Protein 4.2g | 6 % | |
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: 81
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