Try this Ramons Mexican Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionBrown meat, drain off fat. Cook onion and garlic until limp. Add remaining ingredients. Bring to boil; simmer 20 minutes or until vegetables are tender. Serves 6-8. Posted to Recipe Archive - 3 November 96 Date: Sun, 3 Nov 96 13:20:43 EST submitted by: rbrokaw@qualcomm.com
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Serving Size: 1 Serving (2983g) | ||
Recipe Makes: 1 | ||
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Calories: 2227 | ||
Calories from Fat: 910 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.1g | 135 % | |
Saturated Fat 36.5g | 183 % | |
Monounsaturated Fat 42.6g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 318.1mg | 98 % | |
Sodium 3029.6mg | 104 % | |
Potassium 5752.9mg | 151 % | |
Total Carbohydrate 223.7g | 66 % | |
Dietary Fiber 58.3g | 233 % | |
Sugars, other 165.4g | ||
Protein 128.6g | 184 % | |
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: 2227
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