In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.
Makes about 8 cups.
Servings: 6 o Size: 1 1/3 cups soup, 1/2 cup rice o Old Points: 5 pts o Points+: 7 pts
Calories: 261.2 o Fat: 4.8 g o Carb: 37.5 g o Fiber: 4.7 g o Protein: 17.6 g o Sugar: 6 g
Sodium: 606.3 g (without salt)
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 9 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 402.3mg||14 %|
|Potassium 346mg||9 %|
|Total Carbohydrate 27.3g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 24.1g|
|Protein 3.4g||5 %|
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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: 128
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