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Suggest a better descriptionBring water and broth to a boil in a dutch oven. Add carrots and potatoes (and onions if desired), reduce heat, and simmer for 45 min. to 1 hour. Add corn. In a skillet, brown meat. Drain and season with salt and pepper to taste. Add meat, tomato sauce, and beans to soup. Season with chili powder to taste (1-5 tblesp.?) Continue to cook over low heat until flavors are thoroughly blended, 15-30 min. (or everyone is so hungry from the smell they cant take it anymore!) Posted to EAT-L Digest 22 October 96 Date: Tue, 22 Oct 1996 21:09:31 -0700 From: Julie Sterchi
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Serving Size: 1 Serving (5198g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1250 | ||
Calories from Fat: 183 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 16162mg | 557 % | |
Potassium 4968.6mg | 131 % | |
Total Carbohydrate 204.5g | 60 % | |
Dietary Fiber 26.6g | 106 % | |
Sugars, other 177.9g | ||
Protein 73.9g | 106 % | |
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: 1250
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