V-8 Vegetable Soup
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INGREDIENTS
INSTRUCTIONS
Sorry that this is not in meal master format, but it is coming from my head. This is a vegetable soup my mother has made for years and I have done the same. There was never a need to format it. Place v-8 and bone or meat in a stock pot or large pan. Open all cans of vegetables and drain juice into the stock pot. Refrigerate veggies until later. Add chopped onion and celery. Cover and cook on low heat until meat is tender and veggies are tender. Add the veggies and cook until heated through. Invite the family to stop in on a cold day and eat all day long. At least thats what we did. :) I dont know if this is it or not, but we all loved it. Posted to MM-Recipes Digest V4 #261 by OrionLuver@eosinc.com (Mary L. Taylor) on Tue, 24 Sep 1996.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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