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Dump sauce, tomatoes, kidney beans, and water into pot. Peel and chop carrots and dice celery, add to pot. Add seasoning if desired. Bring to a boil and then reduce heat, simmering until vegetables are tender. Add spaghetti noodles which have been broken into one inch segments. Continue cooking until pasta is tender.
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Serving Size: 1 recipe (1546g) | ||
Recipe Makes: 1 | ||
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Calories: 1478 | ||
Calories from Fat: 72 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2163.2mg | 75 % | |
Potassium 2625.6mg | 69 % | |
Total Carbohydrate 282.8g | 83 % | |
Dietary Fiber 47.6g | 190 % | |
Sugars, other 235.2g | ||
Protein 66.8g | 95 % | |
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: 1478
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