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Plattsburgh Tomato Beef Soup

 

57

Yield

4

servings

Prep

5

min

Cook

20

min

Ready

25

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound ground beef
1 cup onions
chopped
½ cup celery
chopped
1 tablespoon butter
or margarine
3 cups tomatoes
2 each beef bouillon cubes
*
cup rice
uncooked
1 teaspoon salt
½ teaspoon chili powder
1 each bay leaves
*
3 ½ cups water

Directions

Sauté beef, onion and celery in melted butter until meat is browned.

Stir in remaining ingredients.

Bring to a boil.

Reduce heat, cover and simmer for 20 minutes.

Remove bay leaf.

Makes 2 quarts of hearty soup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 529g (18.7 oz)
Amount per Serving
Calories 40348% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 734mg 31%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 11%
Sugars g
Protein 60g
Vitamin A 27% Vitamin C 34%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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