In a large saucepan, saute the onions and celery in 1/4 cup water about 5 minutes. Add the remaining ingredients. Stir gently to mix. Cover and cook over medium-low heat until tender, about 35 minutes. NOTES : From "The McDougall Health Supporting Cookbook Volume One" by Mary McDougall. Posted with permission. Recipe by: Mary McDougall
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 7 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 2246.7mg||77 %|
|Potassium 1419.8mg||37 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 16.6g|
|Protein 5.7g||8 %|
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Calories per serving: 103
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