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Suggest a better descriptionBrown meat in butter or margarine in large heavy pot. Add bones, bay leaf. celery leaves, parsley, salt, peppercorns, sliced carrot, onion, and water. Cover; heat until water boils; remove film from top. Reduce heat; simmer for 1-1/2 to 2 hours. Strain stock; reserve meat; skim fat from stock immediately or refrigerate overnight, then remove firm layer of fat. Heat soup to boiling; add diced carrots, chopped onions, celery, leek, potatoes, peas or lima beans, tomatoes, salt, and reserved meat. Reduce heat, simmer gently for 3 0 minutes, or until vegetables are tender; add parsley. Yield: 6 to 8 servings. From
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Serving Size: 1 Serving (728g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 172 | ||
Calories from Fat: 73 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 8.2mg | 3 % | |
Sodium 46mg | 2 % | |
Potassium 527.6mg | 14 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 18.5g | ||
Protein 3.5g | 5 % | |
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: 172
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