In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper nad hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Yield: 2 quarts, serves 6-8. MC formatting by email@example.com Recipe by: Taste of Home Magazine, Dec/Jan 94, p. 57 Posted to MC-Recipe Digest V1 #497 by Roberta Banghart
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|Serving Size: 1 Serving (464g)|
|Recipe Makes: 6|
|Calories from Fat: 344 (61%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 113.4mg||35 %|
|Sodium 708.2mg||24 %|
|Potassium 1221.5mg||32 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 21.9g|
|Protein 27.8g||40 %|
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Calories per serving: 560
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