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In a large pan, bring the tomatoes, onion and garlic to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro or parsley. Simmer for 15 minutes. Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350 for 12 to 15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired. Serves 6 (2 quarts)
Source: Unknown
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Serving Size: 1 recipe (2296g) | ||
Recipe Makes: 4 | ||
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Calories: 1436 | ||
Calories from Fat: 169 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 5650.6mg | 195 % | |
Potassium 5962.4mg | 157 % | |
Total Carbohydrate 263.2g | 77 % | |
Dietary Fiber 71.1g | 284 % | |
Sugars, other 192.2g | ||
Protein 73.9g | 106 % | |
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: 1436
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